Serves 4-6

A delicious healthy meal from our Co-Founder and Nutrition Director, Louise Keats.

These Cottage Pies are healthier than traditional – they include lentils for an extra serving of vegetables, plus I’ve switched the potato topping for cauliflower and sweet potato.

If you prefer you can just serve the topping as a side to the beef for a quicker, simpler meal.

Gluten-Free, Nut-Free


Cottage Pie Filling (also can be used as Bolognese)

  • 1 tbs extra virgin olive oil
  • 3 rashers organic bacon
  • 3 cloves of garlic, diced
  • 2 onions, diced
  • 2 carrots (purple or orange), diced
  • 500 g minced beef
  • 1 tbs balsamic vinegar
  • 1 x 400g tin diced tomatoes
  • 300g cherry tomatoes
  • 1 x 400g tin lentils, rinsed and drained (or 1 cup cooked lentils)
  • Fresh oregano/thyme

Cauliflower sweet potato topping

  • 500g white sweet potato, chopped
  • 350g cauliflower, broken into florets
  • 20g butter
  • 50g cheddar cheese


  1. Heat oil in a casserole pan on a medium heat, add the bacon, garlic, onion and carrot and cook for 10 minutes, or until softened, stirring occasionally.
  2. Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then add the balsamic, diced tomatoes, cherry tomatoes and 1/2 cup water (or stock if you have it on hand). Cover, reduce heat to low, and simmer for 45 minutes, stirring occasionally. Stir through lentils and set aside until needed.
  3. Steam sweet potato and cauliflower until cooked through and tender.
  4. Transfer to a high-powered blender (such as a Thermomix) or you may prefer to use a stick blender or a handheld masher. Add butter and blend/mash until smooth (you can add a little splash of milk if liked). Transfer into a bowl and place into refrigerator until ready to use. Preheat grill.
  5. Transfer beef mixture into 4 – 6 individual dishes. Top with mash.
  6. Sprinkle over cheese (using additional if needed), then cook under grill until cheese is melted and lightly golden. Serve topped with fresh oregano/thyme (optional).