Lentil & vegetable cottage pie (vegetarian)

Cooking Vegetarian Lentil & vegetable cottage pie (vegetarian)

This lentil cottage pie is a fabulous meal for everyone (not just the vegetarians)

Lables: High fibre Low carb Vegetarian Fish free Gluten free Sesame free Shellfish free Wheat free
  1. Preheat the 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, thyme and stock.
  2. Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, then transfer to a 1.2-litre baking dish. Meanwhile, cook potatoes in boiling salted water until tender.
  3. 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 bubbling and golden.

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

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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