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Beef & Lentil Pie with Sweet Potato Topping

Updated: Jul 13, 2020

A comforting and filling pie that will soon become a family favourite! The lentils add extra fibre to the dish and bulk out the small amount of minced beef.

Makes approximately 4 servings

Preparation time is approximately 30 minutes

Cooking time is approximately 30 minutes


1 tablespoon of olive oil

250g of minced beef

1 large carrot, grated

1 tablespoon of tomato puree

200g red lentils

600ml beef stock (gluten free if necessary)

2 handfuls of frozen peas

1.25kg sweet potato, peeled and cubed

50g butter (dairy free if necessary)

Salt & pepper

How to make your beef and lentil pie

  1. Heat the oven to 200C.

  2. Heat the oil in the frying pan and add the minced beef. Brown for 5 mins. Add the carrot and cook for further 2 mins.

  3. Stir in the tomato puree and seasoning. Add the lentils and stock. Simmer for 20 mins and add the peas.

  4. Meanwhile bring a pan of water to the boil and add the sweet potatoes. Simmer for 15 mins until soft. Drain and mash with the butter.

  5. Spoon the mince into a large ovenproof dish and spoon the mash over the top.

  6. Bake for about 30 mins. 



Any leftovers would keep in the fridge for 2 - 3 days. Only reheat once!

You could freeze this once it's all prepared (before baking).

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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