A cottage pie variation with lentils.

Ingredients:
Serves 4 (generous portions)

• 175g / 1cup green lentils
• 225g extra lean minced beef
• 1 onion, chopped
• 2 celery sticks, chopped
• 1 large carrot, chopped
• 1 garlic clove, crushed
• 425g can chopped tomatoes
• 1 tsp curry
• 1 tbsp Worcestershire sauce
• 1 bay leaf

For the topping:

• 450g potatoes, peeled and cut into large chunks
• 450g parsnips, peeled and cut into large chunks
• 60ml / 4tbsp low-fat natural yoghurt
• 45ml / 3 tbsp snipped chives
• 20ml / 4 tsp freshly grated Parmesan cheese
• 2 tomatoes, sliced
• 25g / 1/4 cup pine nuts

Directions:
Place the lentils in a pan and pour in cold water to cover. Bring to the boil, then boil for 10 minutes. 

Meanwhile, brown the beef in a saucepan, without any extra fat. Stir in the onion, celery, carrot and garlic. Cook gently for 5 minutes, then stir in tomatoes.  

Drain the lentils, reserving 300ml or 1 1/4 cups of the cooking water in a measuring jug. Add the lentils to the meat mixture, then add the Worcestershire sauce and curry. Add the bay leaf and bring to the boil, then lower the heat, cover the pan and cook gently for 20 minutes. 

Make the topping. Bring a saucepan of lightly salted water to the boil and cook the potatoes and parsnips for about 15 minutes, until tender. Drain, top into a bowl, and mash with the yoghurt and chives. Preheat the oven at 200 degrees C. 

Remove the bay leaf and divide the mixture among four small dishes. Spoon over the potato mixture. Sprinkle with Parmesan and garnish with tomato slices. Scatter pine nuts over the top. Cook the pies for about 15 minutes then broil under the grill for a few minutes until the topping is crisp and golden. 

Nutritional Facts:
Calories (kcal): 470
Fat: 10.6g
Saturated fat: 2.17g
Cholesterol: 36.3mg
Fibre: 13.3g

Adapted from Low Cholesterol Cookbook by Christine France