Beef and Lentil Sweet Potato Cottage Pie
A beef and lentil filling is topped with mashed sweet potato for a hearty cottage-pie-style bake.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Sweet potato chunks, lean ground beef and lentils form the base of this casserole.
- Serve from the baking dish. The filling and topping come together for a dish you can divide at the table.
- A defined yield. The card makes 6 servings. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Baking dish
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Grains and starches. Measure cauliflower rice in the form named in the card. A cooked measure is different from a dry measure.
- Drain where directed. Follow the preparation note for lentils and unsweetened sweet potatoes. Extra liquid can loosen a dressing, sauce, or filling.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Beef and Lentil Sweet Potato Cottage Pie
Ingredients
Method
- Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
- Brown the beef with Worcestershire and seasonings. Drain excess fat if needed. Add the peas and corn, cauliflower rice, and the first can of lentils. Cook for 5–7 minutes until hot and less watery.
- Warm the drained canned sweet potatoes, steamed sweet potato chunks, and second can of lentils. Mash together, adding a little milk or broth only if needed to make a spreadable topping.
- Spread the beef mixture into the dish and cover with the mash. Cover the dish and bake for about 40 minutes; uncover for the last 5–10 minutes if desired. Heat the assembled casserole to 165°F.
- Rest for 10 minutes, then divide into six servings.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Rest the dish as directed before portioning. Divide the full batch evenly; extra cheese, sauces, and sides change the nutrition of the meal.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I scale the batch?
The serving control adjusts ingredient amounts. Use a pan or pot that fits the batch, and check texture and doneness again because a larger amount can cook differently.
What are the calories and macros per serving?
One serving provides an estimated 524 calories, 45.2 g protein, 60.8 g total carbohydrate, 11.6 g fat and 12.9 g fiber. One serving is 1/6 of the finished recipe.
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Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.
