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.
Prep 15 minutes; Cook 35 minutes
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|
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