Lentil cottage pie

When autumn and winter come along it’s lovely to have a bit of comfort food, and this lentil cottage pie is kinder to animals, and cheaper, than meat, as well as having loads of healthy fibre. Not forgetting it tastes beautiful. Fool your meat-loving friends and family with this soon! Serve with lots of fresh veg.
  • Serves
  • Prep
    15 mins
  • Cook
    45 mins
  • Difficulty
  • olive oil
  • 1 leek, sliced
  • 100g sliced mushrooms
  • 1 clove of garlic, crushed
  • 1 diced carrot
  • 100g green lentils
  • 400ml of passata
  • 4-5 tablespoons of tomato puree
  • good heavy sprinkle of dried mixed herbs
  • 12 large sun dried tomatoes whizzed in the blender with some veg stock to form a paste
  • 100ml water
  • pinch of sugar to bring out the tomato flavour
  • 1 heaped tablespoon of Marigold vegetable bouillon
  • 2 large floury baking potatoes, peeled and quartered
  • 40g butter
  • 75ml whole milk
  • 25ml double cream
  • 50g grated strong cheddar
  • sea salt
Heat your oven to 160 deg celsius.

In a large ovenproof dish fry the onion, leeks and garlic in olive oil, add the carrots and mushrooms and cook for 5 mins before adding the rest of the ingredients. Simmer for 20 mins before transferring to the oven with a lid on for 30 mins (I actually put it in on a lower heat and cook for longer, up to 75 mins, as it develops the flavour and texture much better).

Meanwhile boil the potatoes and mash them with milk, butter, cream and sea salt.

Take the lentil mixture out and spoon it into the dish you’ll use for your final cottage pie, a shallow oven-proof one, about 15cm squared for two people. Top with the mashed potato and grated cheddar.

Put back in the oven for ten mins until the cheese is golden.
Nutrition info
Lentils are rich in iron and other important nutrients, including folate and B vitamins. They also provide protein and fibre and help to stabilise blood sugar. Potatoes' biggest claim to fame is their vitamin B6, which is used throughout the body for cell formation, and that's a pretty big task. B6 is also a key player in nerve and brain function, as well as gene expression. Spuds are also pretty rich in vitamin C, which isn't only good for immunity but plays a strong part in forming and maintaining healthy connective tissue and skin.
Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!
Pie makes everybody happy.
Laurie Halse Anderson
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