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Cottage Pie

  • Difficulty Level: 3
  • Serves Serves:
  • Preparation

    -

  • Cooking

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Fusion Beef Vegetable Appetizer Dinner Lunch Less Than 60 mins

What you’ll need

Ingredients

  • 2 Tbsp Lee Kum Kee Sriracha Mayo
  • 450g White potatoes, peeled and roughly chopped
  • 300g Sweet potatoes, peeled and chopped
  • 1 Large onion, finely chopped
  • 250g Lean minced beef (5% fat)
  • 2 tsp Vegetable oil
  • 2 Tbsp Lee Kum Kee (Professional) Gluten Free Oyster Sauce
  • 200g 2 medium carrots diced Approx
  • 2 Cloves Garlic, finely chopped
  • 1 can green lentils, drained 400g
  • 1 Tbsp Tomato puree
  • ½ tsp Dried thyme, or mixed herbs

Made with
Lee Kum Kee products

Gluten Free Oyster Sauce 2.31kg

Oyster Flavoured Sauce

Gluten Free Oyster Sauce

How to make it

  1. Boil potato and simmer for 15 minutes until tender. Drain and retain the cooking water then mash with the Sriracha Mayo.
  2. Heat the oven to 200C/180C fan/gas 6. Heat the oil. Add the onion and cook over a medium low heat for 3-4 minutes, stirring until softened.
  3. Stir in the minced beef, breaking it up with a wooden spoon and cook for 3 minutes, stirring until it is no longer pink.
  4. Stir in Lee Kum Kee (Professional) Gluten Free Oyster Sauce , the carrots and garlic, and cook for further 3 minutes.
  5. Add the lentils, tomato puree, thyme and 250ml water from the boiled potatoes. Stir well and simmer, covered for 10 minutes then tip into an ovenproof dish. 
  6. Top with the mashed potato and bake for 30 minutes.