Vegan Lentil Cottage Pie | Lentil Cottage Pie Recipe

Vegetarian lentil cottage pie is composed of lentils, tomato, carrot and spices and topped with creamy mashed potato mixture. The dish is usually served as a main meal with a light salad or bread or fried rice.

Ingredients:

  • Vegetable oil – 1 tbsp.
  • Onion (finely chopped) – 1
  • Celery (chopped) – 2 stalks
  • Large carrot (chopped) – 1
  • Garlic (crushed) – 2 cloves
  • Sun-dried tomato pesto – 2 tbsp.
  • Tomato passata (sieved) – 1 cup (250ml)
  • Bay leaf – 1
  • Thyme (chopped) – 1 tbsp.
  • Massel vegetable liquid stock – 1 cup (250ml)
  • Lentils (rinsed and drained) – 400g
  • Potatoes (peeled and chopped) – 800g
  • Unsalted butter – 100g
  • Milk – 1/2 cup (125ml)
  • Egg yolks – 2
  • Cheddar cheese (grated) – 100g

Process:

  • Preheat the oven to 200° C.
  • Heat oil in a large pan over medium heat. Add onion and cook for about 1 – 2 minutes. Add garlic, celery and carrot to the pan and cook for 1 more minute.
  • Then add tomato pesto, thyme, passata, bay leaf and vegetable stock and simmer gently for about 15 minutes or until the vegetable mixture are cooked. Add lentils and stir.
  • Transfer the lentil vegetable mixture to a 1.2 liter baking bowl.
  • Subsequently, boil potatoes in salted water until they tender.
  • Drain potatoes, peel and mash. Mix mashed potatoes with unsalted butter, milk, egg yolks and cheddar cheese.
  • Spread this potato mixture over the lentil-vegetable mixture and roughen the top using a fork.
  • Place it into the preheated oven and bake for about 15 minutes or until bubbling and golden.
  • Remove from the oven and serve warm.

Vegan Lentil Cottage Pie | Lentil Cottage Pie Recipe