Butternut & Lentil Cottage Pie



  • 4 tsp (20 ml) olive or canola oil
  • 500 g lean beef or ostrich mince
  • 2 onions, chopped
  • 2 carrots, chopped
  • 250 g mushrooms, chopped
  • 2 tsp (10 ml) dried mixed herbs
  • 1 tsp (5 ml) ground coriander
  • 2 tsp (10 ml) mild mustard
  • 1 x 410 g tin chopped tomatoes
  • ½ cup (125 ml) strong Rooibos tea
  • ½ cup (125 ml) red lentils
  • lemon juice and black pepper to taste
  • 750 g butternut, peeled and cubed
  • ¼ tsp (1,2 ml) salt


Heat half the oil in a large saucepan and fry mince until brown. Spoon out.

Heat remaining oil in the same pan and fry onions, carrots and mushrooms until soft. Add mixed herbs, coriander, mustard, mince and tomatoes. Reduce the heat and simmer over a low heat, with a lid, for 20 minutes.

Add tea and lentils and simmer with the lid for another 15-20 minutes or until lentils have softened. Season well with lemon juice and pepper.

Preheat the oven to 200 ˚C. Meanwhile, place butternut and salt in a pot with ¾ cup (180 ml) water. Bring to a boil.

Reduce the heat and simmer for about 20 minutes or until just soft. Drain well and lightly mash or crush with a fork. Season with lemon juice and black pepper.

Spoon mince mixture into an oven dish, spread butternut on top in an even layer. Bake for about 20 minutes or until golden brown and heated through.

Serve with green veggies like pan-fried or steamed broccoli and baby marrow, season with fresh herbs and lemon juice or fill you plate with a tomato salad.

Substitude half the broccoli with cauliflower, if preferred.



Energy 1 447 kj

Protein 40,1 g

Fat 12,6 g

Carbohydrates 13,4 g

Salt 1,1 g