Beef mince cottage pie with scalloped potatoes

1. Preheat the oven to 200°C. Heat a splash of oil in a large saucepan and add the mince, breaking up any lumps as you go, until the meat is browned.

2. Add the onion and carrot and cook for a few more minutes.

3. Add the lentils, tinned tomatoes, soy sauce and 1½ cups water, season well with salt and bring up to a boil. Lower the heat and simmer gently for 30 minutes until thickened and the lentils are cooked (add a little water to the mix if it’s too dry).

4. Slice the potatoes 5mm thick and put into a saucepan of salted water. Bring up to the boil, lower the heat and simmer for 3 minutes. Drain well.

5. Put the cooked mince into a baking dish and top with the potato slices. Scatter over the grated cheese and bake for 30-35 minutes until bubbling. Slice into squares and serve.

Recipe tips and FAQs:

• Why should I add lentils to this recipe? Adding red lentils not only extends the beef but has added protein to help nourish your whānau.

• Can I use another type of meat instead? You can use another type of mince such as lamb, pork, or vegetarian alternative.

• Why is soy sauce added, and can I use something else? This is to add depth and more savoury flavour to the pie. You can add salt or tamari instead (for gluten-free option).

• Why are Agria potatoes used? Starchy potatoes (such as Agria) are ideal for baking and roasting, as they contain less water and are fluffy when cooked.

• What can I use instead of lentils? Dried chickpeas or quinoa are also great ways to add more protein to your pie.