Lentil & vegetable cottage pie (vegetarian)

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

Recipe «Lentil & vegetable cottage pie (vegetarian)» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.