Hoisin Beef and Lentil Cottage Pie

How to make it

1. Place the potatoes in a saucepan of lightly salted water. Bring to the boil and cook for 15–18 minutes until tender. Drain well, then mash with the milk and butter until smooth.Set aside.
2. Meanwhile, heat the neutral oil in a large frying pan over medium-high heat. Add the beef mince and cook for 5–6 minutes, breaking it up with a wooden spoon, until browned.
3. Add the onion and carrot and cook for 4–5 minutes until starting to soften. Add the garlic and ginger and cook for a further minute. Stir in the tomato paste, hoisin sauce, soy sauce and sesame oil.
4. Add the lentils and water and simmer for 5 minutes until the mixture is rich and slightly thickened. Stir through the peas, then spoon the mixture into a medium baking dish.
5. Spoon the mashed potato over the beef mixture and spread evenly. Scatter with the grated cheese.
6. Bake at 200°C conventional / 180°C fan bake for 20–25 minutes, until bubbling around the edges and golden on top.