As the weather turns chilly and the nights grow longer, there's nothing quite like a comforting, wholesome meal to warm your body and nourish your soul. Enter the Gut-Loving Cottage Pie — a delicious and gut loving twist on a classic dish that’s perfect for the colder months. Made with nutrient-packed ingredients like bone broth, ghee, sweet potato, lentils and high-quality meat we know you'll love it!

Ingredients:

For the Filling:

• 400g pack of high-quality beef mince
• 1 x black lentils
• 1 x passata
• 1 x beef bone broth
• 2 carrots, grated
• 1 red onion, finely diced
• 3 cloves garlic, crushed
• 2 stalks celery, diced
• 1 tbsp fresh herbs (thyme, rosemary, oregano) or 1 tsp dried
• Salt and pepper
• 1 cup of peas

For the Topping:

• 3 large sweet potatoes
• 3 large white potatoes
• Mature cheddar (optional)

Method:

1. Start by preheating your oven to 190°C. Prick the sweet potatoes with a fork and place them on a baking tray whole. Bake for 35-45 minutes until they're tender enough to scoop out the inside.
2. While the sweet potatoes are baking, put a pot of salted water on to boil and cook your white potatoes until soft. Set aside while you prepare the mince mixture.
3. Heat some ghee or olive oil in a large pot. Add the diced onion, garlic, and celery, and fry on low until the onions are translucent. Add the minced beef and brown for about 3-4 minutes.
4. Stir in the herbs, tomato passata, and bone broth. Add the lentils and grated carrot, season with salt and pepper, and let it cook for 35-45 minutes until everything is nice and reduced, packed with flavor. Finally, stir in the peas.
5. To make the creamy mash topping, mash the boiled white potatoes with the sweet potato flesh, then season with salt, pepper, cheese of choice (if using), and a spoonful of ghee or butter.
6. Mix the cooked mince filling with the mashed topping, then bake in the oven for about 40 minutes until golden and crispy on top and bubbly.