Turkey & Lentil Cottage Pie
A lighter take on the British classic — lean turkey mince and red lentils in a rich gravy under a fluffy mashed potato crust. High-protein comfort food with 44g protein.
📅March 5, 2026
20mPrep
50mCook
6Servings
⭐ 4.8Rating
🍲Nutrition Facts (per serving)
Protein 45%Fat 18%Carbs 37%
400kcalCalories
44gProtein
8gFat
36gCarbs
6gFiber
Ingredients
- 600 glean turkey mince
- 150 gred lentils, rinsed
- 200 gcarrots, diced
- 150 gfrozen peas
- 1 wholeonion, diced
- 2 wholecelery stalks, diced
- 3 clovesgarlic cloves, minced
- 400 mlbeef-style stock (low sodium)
- 30 gtomato paste
- 15 mlWorcestershire sauce
- 900 gfloury potatoes, peeled and cubed
- 80 mllow-fat milk
- 15 mlolive oil
- 1 to tastesalt and black pepper
Instructions
- Preheat oven to 200°C / 180°C fan. Boil potatoes until tender, ~18 min; drain and mash with milk, salt, and pepper.
- Heat oil in a large ovenproof pan. Cook onion, celery, and carrot 5 min. Add garlic; cook 1 min.
- Add turkey mince; cook until browned, 5 min. Stir in tomato paste, Worcestershire, lentils, and stock.
- Simmer uncovered 15 min until lentils are soft and sauce thickens. Stir in peas.
- Spread mash over filling. Bake 20–25 min until golden on top.
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