Vegetarian Cottage Pie

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Vegetarian Cottage Pie. A fake shepherd's pie with lentils.

Author

Ben Sorohan

Serves

4

Ingredients

• 1 cup vegetable stock
• 2 garlic cloves crushed or finely chopped
• 1 carrot
• 2 celery sticks
• 1 cup pasta sauce
• 1 whole peeled tomato canned
• 1 bay leaf dried
• 2 tbs plain flour
• 1 tbs worcestershire sauce
• 1 pinch salt
• 1 pinch pepper
• 5 medium potatoes about 200 grams each
• 1/2 cup milk rice milk is good too
• 2 tbs butter
• 1 tbs rosemary
• 400 g brown lentils canned

Instructions

1. Preheat the oven to 200°C.
2. In a large pan, heat oil over medium heat and cook garlic until brown.
3. Add celery, and carrot and cook for 1 minute.
4. Add pasta sauce, tomato, bay leaf, thyme, stock, flour, and worcestershire.
5. Simmer for 15 minutes until vegetables are cooked.
6. Meanwhile, cook potatoes in boiling salted water until tender.
7. Once the vegetable are cooked, stir in lentils and season with salt & pepper.
8. Once lentil mixture is a consistency you're happy with, transfer to a 1.2-litre baking dish.
9. Once potatoes are tender (easy to poke through with a fork), drain, then put back into the pot. Mash with milk, butter, and rosemary.
10. Spread potatoes over lentil mixture and roughen top with a fork.
11. Brush with melted butter, and optionally, top with cheese.
12. Bake for 15 minutes or until bubbling and golden.