Sweet-potato-and-lentil-topped mini cottage pies

  • Prep Time20 mins
  • Total Time40 mins
  • Makes6 servings
Sweet-potato-and-lentil-topped mini cottage pies

Photo: Erik Putz

Sweet potatoes and lentils pack a punch of fibre and protein to this adorable individual-sized dish.


  • 1 medium sweet potato, peeled and cut into 1-in. chunks

  • 1 cup dried red lentils

  • 3 tbsp butter, divided

  • 1 tsp salt, divided

  • 1 onion, finely chopped

  • 1 celery stalk, finely chopped

  • 450 g lean ground beef

  • 2 tbsp tomato paste

  • 1 tbsp all-purpose flour

  • 1 1/2 cups low-sodium beef broth

  • 1 tbsp Worcestershire sauce

  • 1 cup frozen green peas

Nutrition (per serving)

Protein 26g, Carbohydrates 35g, Fat 17g, Fibre 7g, Sodium 696mg.

Kitchen tip

Instead of making individual cottage pies, use a 10-in. wide oven-safe frying pan for beef mixture. Spread potato mixture over beef mixture and broil until golden brown, 2 to 3 min.

Originally published in the Today’s Parent January/February 2020 issue. Photo by Erik Putz.