LEE KUM KEE
Recipes -
tofu

Cottage Pie

Ingredients

White potatoes, peeled and roughly chopped 450g
1 can green lentils, drained 400g
Sweet potatoes, peeled and chopped 300g
Lean minced beef (5% fat) 250g
2 medium carrots, diced Approx 200g
Large onion, finely chopped 1
Garlic, finely chopped 2 Cloves
Lee Kum Kee Sriracha Mayo 30g
Vegetable oil 10g
Tomato puree 15g
Dried thyme, or mixed herbs 2g

Method

1 Boil potato and simmer for 15 minutes until tender.
2 Drain and retain the cooking water then mash with the Sriracha Mayo.
3 Heat the oven to 200C/180C fan/gas 6.
4 Heat the oil. Add the onion and cook over a medium low heat for 3-4 minutes, stirring until softened.
5 Stir in the minced beef, breaking it up with a wooden spoon and cook for 3 minutes, stirring until it is no longer pink.
6 Stir in Lee Kum Kee (Professional) Gluten Free Oyster Sauce , the carrots and garlic, and cook for further 3 minutes.
7 Add the lentils, tomato puree, thyme and 250ml water from the boiled potatoes.
8 Stir well and simmer, covered for 10 minutes then tip into an ovenproof dish
9 Top with the mashed potato and bake for 30 minutes.
 
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