Cottage Pie with Parsnip Mash

2 tbsp Olive Oil
250g extra lean minced beef
I onion, finely chopped
125g carrot, diced
125g swede, diced
65g puy lentils
200g canned low-salt baked beans
450ml vegetable stock
2 tbsp worcestershire Sauce
I tbsp tomato puree
3 tsp wholegrain mustard
400g parsnips, cut into chunks
250g potato, cut into chunks
2 tbsp very low fat fromage frais
pepper

Heat the 2 tsp of oil in a large pan, add the mince and onion and fry, stirring, for 5 minutes or until the mince is evenly browned.
Stir in the carrot, swede and lentils, then mix in the baked beans, stock, Worcestershire Sauce and tomato puree. Add 1 tsp mustard and a little pepper. Bring to the boil, stirring well, then cover and simmer, stirring occasionally for 45 - 50 mins or until the lentils are tender and the stock has reduced and thickened.
Meanwhile cook the parsnips and potatoes in a saucepan of boiling water for 20 mins. Drain them and tip back into the pan and mash with the remaining mustard, fromage frais and a little pepper.
Spoon the mince mixture into a 1.2 litre pie dish and top it with spoonfuls of the mash. Drizzle the top of the mash with the remaining oil and grill until brown.

Serve with peas or broad beans.

Serving Size: 4 generous helpings

Number of Servings: 4

Recipe submitted by SparkPeople user PILLYWIGGIN.