Cheesy Beefy Pie and Peas
with Hidden Veg: Carrot, Onion and Lentils
- Milk
- Sulphites
- Milk
- May contain traces of allergens
Looking for a way to sneak in some goodness to your kids' meals? Our Cheesy Beefy Pie and Peas cleverly hides vegetables and lentils in the pie filling. Perfect for picky eaters and parents alike, this is a crowd-pleasing dish you can rely on.
Ingredients
1 unit(s)
Onion
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
450 grams
Potatoes
30 grams
Mature Cheddar Cheese
(Contains: Milk, May contain traces of allergens, Milk)
240 grams
British Beef Mince
50 grams
Red Split Lentils
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
120 grams
Peas
Not included in your delivery
1 tsp
Sugar for the Sauce
250 milliliter(s)
Water for the Lentils
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.
Halve, peel and chop the onion into small pieces.
Trim the carrot, then coarsely grate (no need to peel). Peel and grate the garlic (or use a garlic press).
Peel and chop the potatoes into 2cm chunks. Grate the cheese.
Once boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
While the potatoes cook, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.
When the mince has browned, transfer it to a bowl (but keep the fat in the pan). IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Pop your frying pan back on medium-high heat, adding a drizzle of oil if the pan is dry. Add the onion and carrot to the pan, season with salt and pepper and stir-fry until softened, 5-6 mins. Stir in the garlic and cook for 1 min more.
Once softened, add the lentils to the onion and carrot mixture, along with the water (see pantry for amount). Bring to the boil, then reduce the heat to medium.
Cover with a lid and leave to simmer until the lentils are completely soft, 7-10 mins, stirring every 3 mins or so. TIP: Add a splash of water if the lentils aren't cooked but the water has evaporated.
Once the lentils are cooked, remove the lid and simmer remaining liquid until evaporated.
Pour in the passata, red wine stock paste and sugar for the sauce(see pantry for amount). Stir together and remove from the heat.
Preheat your grill to high.
Hide the Veg: Add the tomato lentil mixture to a blender and blitz until smooth, then add back into the pan along with the beef mince.
Pop the pan on medium-high heat and bring to the boil, remove from the heat.
Pour the beef lentil mixture into an appropriately sized ovenproof dish. Spoon over the mash, using the back of a spoon to smooth it out.
Sprinkle over the cheese, then grill until the top starts to brown, 8-10 mins.
Meanwhile, bring a small saucepan of water to the boil with ¼ tsp salt. When boiling, add the peas to the water and cook for 2-3 mins.
Once cooked, drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.
Serve the beefy pie with the peas alongside.
