Easy cottage pie

Preparation

Suzanne has an easy dinner classic that Claire and the family will love. Her Cottage Pie is made from the same base sauce as her lasagne and bulked out with protein-packed, healthy green lentils for a money-saving, nutritious meal.

1. Finely chop the garlic and peel and grate the carrot. Place a medium-sized saucepan on a medium heat. Add the olive oil, onions, garlic and carrot and cook for around 5 minutes until softened.
2. Add the mince and break up with the back of a spoon. Cook until browned all over.
3. Add the tomato puree, chopped tomatoes, Worcestershire sauce, beef stock, rosemary and plain flour. Drain the lentils and add to the pan. Season well with salt and pepper, bring to the boil, then reduce to a simmer and leave to cook for 20 minutes.
4. Once cooked, pour into a 2.6 litre ovenproof dish, then crumble over the mash.
Cooking now:
5. Preheat the oven to 200C, fan 180C, gas 6. Transfer the cottage pie to the oven and cook for 30-40 minutes until golden.
To freeze:
6. Leave to cool, then cover with foil and freeze flat.
Cooking from frozen:
7. Remove from the freezer and leave to fully defrost. Once defrosted, preheat the oven to 200C, fan 180C, gas 6. Cook for 30-40 minutes until golden.