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 |
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
Related Posts
- ← Fab Food Month 2017 week 1 – cauliflower & parmesan soup with bacon dust
- Fab Food Month week 3 – Rhubarb and Apple Crumble →