Fab Food Month 2017 week 2 – lentil and vegetable cottage pie

This vegetarian cottage pie is a crowd-pleaser for everyone, not just the vegetarians. A healthy and hearty option for Meat-free Monday.

Cottage pie

Prep 15 min; Cook 35 min

Ingredients (Serves 4)

1 tbsp vegetable oil 1  onion finely chopped
2  celery stalks 1  carrot
2  garlic cloves 2 tbsp sundried tomato pesto
1 cup passata 1 bay leaf
1 tbsp chopped thyme 1 cup vegetable stock
400g can lentils, rinsed, drained 800g potatoes, peeled, chopped
100g unsalted butter 1/2 cup milk
2 egg yolks 100g grated cheddar

Method

Preheat oven to 200°C. In a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1 minute. Add pesto, passata, bay leaf, thyme and stock.

Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, then transfer to a baking dish. Meanwhile, cook potatoes in boiling salted water until tender.

Drain and mash. Stir in butter, milk, yolks and cheese. Spread over lentil mixture and roughen top with a fork. Bake for 15 minutes or until golden.

Recipe adapted from taste.com.au

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