Cottage Pie with Kumara & Lentil Mash


Cottage Pie:
750g ½ beef and ½ pork mince
1 cup of mushrooms, sliced
1 onion, thinly chopped
1 carrot, chopped
4 gloves of garlic, crushed
1 bunch flat leaf parsley, chopped
1 bunch basil, chopped
1 tbsp of miso paste
2 tbsp of Worcestershire sauce
4 fresh tomato, chopped
2 tbsp of tomato paste

Kumara mash:
300g kumara, chopped in small
250g lentils
2 garlic cloves, crushed
4 tbsp of olive oil
Sea salt and pepper to taste
Water for boiling.


In a large sauce pan heat a little olive oil. Cook the onion, garlic, carrot, mushroom and tomato for about 3 – 4 minutes or until soft. Add the mince, miso paste, tomato paste and Worcestershire sauce. Cook on a medium heat for a 10 minutes or till brown.

Stir through herbs and remove from heat.

In another sauce pan boil the water and add the kumara, lentils and garlic. Season with salt and pepper and cook for 15 minutes or till soft. Once cooked drained the water and add the olive oil. Mash until soft with either a Barmix or potato masher.

Pre-heat the oven to 180C.

In a 2L Pyrex baking dish or 4 individual ramekins spoon in the cottage pie mixture. Cover generously with the kumara mash and drizzle with a little olive oil. Cook for approx. 15 – 20 minutes or till the top is golden brown.

Serve with either Brussels sprout or a salad.