Cottage Pie With a Bit of Zing

Submitted by Mirj2338

"Created for RSC #9. We love Cottage Pie at our house, it's comfort food. This recipe has an additional umph of protein with the addition of lentils, and a bit of zing courtesy of a jalapeno pepper."

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Serves: 8

ingredients

• 1 1⁄2 lbs ground beef
• 1 tablespoon olive oil
• 1⁄2 cup brown lentils (they look green to me)
• 2 medium tomatoes, finely chopped
• 4 carrots, peeled and finely grated
• 1 large white onion, finely chopped
• 2 eggs, lightly beaten
• 1 jalapeno pepper, deseeded carefully
• 1 tablespoon soy sauce
• 1 tablespoon sweet paprika
• salt
• fresh ground black pepper
• 3 white potatoes, peeled and cut into 2 inch cubes
• 1⁄4 cup margarine
• 1 egg, lightly beaten
• salt
• fresh ground black pepper
• sweet paprika, for dusting

directions

1. Preheat the oven to 350°F
2. In a large skillet, brown the ground beef in the olive oil.
3. While you are busy with the ground beef, cook the lentils in water over high heat until soft, about 15 minutes. Test to make sure they are soft, there's not much worse then biting into a hard lentil while eating comfort food.
4. While you are doing this you might as well jump ahead a bit in the ingredient list and cook up the potatoes in a separate pot of water until they are soft (do the fork test).
5. In a large bowl, mix the browned ground beef with the cooked lentils.
6. Add the tomatoes, carrots and white onion.
7. Add the beaten eggs to the mixture.
8. Add the jalapeno pepper. You can add as much or as little as you like, depending on how much zing you want in your pie.
9. Add in the soy sauce, salt and pepper and paprika to taste.
10. Mix everything until it's well combined.
11. Grease a 9x13 inch baking dish and pat the meat mixture down into the dish.
12. Take the cooked potatoes and mash them together with the margarine, egg, salt and pepper. Do this quickly so the hot potatoes don't cook the egg before it has a chance to be incorporated.
13. Spread the mashed potatoes over the meat mixture. Use your fork and make a pretty design in the mashed potatoes, and dust with sweet paprika.
14. Place the pie in the oven and bake for about 50 minutes. The top should be a lovely brown and crispy color (can color be crispy?).
15. This is almost a complete meal, you really just need a green vegetable or salad on the side.

Reviews

[schia]

Our whole family liked this - thanks for sharing! I followed the recipe more or less exactly, athough i used a lot more potato (we like a good layer of potato on top). I thought the meat bit could have been a bit more moist, although my husband and daughter loved it as it was and didn't want any different. The slight chili zing was lovely :)

 

[susie cooks]

Very good recipe. I really enjoyed the peppers, just the right amount of heat. The lentils also were a nice addition. I agree that it was just a tad bit dry so the adding canned tomatoes might be a good idea. My whole family enjoyed this recipe and we will make it again! Thanks!

 

[Andrea in NH]

This was a nice change from the usual pie. There is something missing, maybe garlic. I'll make it again but will have to play with it.

 

[Susie D]

I had great luck with this recipe and liked the results. The flavor of the filling was pleasing and didn't scream of lentils or have a mushy texture. I did make a few changes to the recipe to use what I had on hand that day. I added: a bit of montreal seasoning, used canned tomatoes (drained), instant potatoes, and 1 cup frozen mixed veggies instead of carrots. After baking I am glad I used the frozen veggies for the additional color. I found the amount of jalapeno perfect... not too hot, but still gave a pleasant lift to the recipe. I made this in two loaf pans instead of the 9x13 pan so I could bake one & freeze one. Good luck in the contest!

 

[ksduffster]

I accidentally seeded *and* deveined the peppers, which completely eliminated the "zing" so I don't want to give stars, just comments. That said, even with the omission of the jalapeno zip, we really liked this. My only problem was that I probably could have used another potato, or three slightly larger potatoes, for the topping. I think the only major change I will make in the future is to sub worcestershire sauce for the soy sauce because I like the richer taste of the W sauce. This will definitely be made again. Awesome comfort food!