Vegetable Cottage Pie
Vegetable Cottage PieServes: 6 People Prep Time: 25 Minutes Cooking Time: 15 Minutes
A modern take on a truly heart-warming classic, our Cottage Pie is filled with vegetable goodness and topped with a crispy layer of velvet mash.
Preheat the oven to 180°C.
Finely slice the leek and garlic and dice the carrot, onion and celery. Heat the olive oil in a medium pot over a medium heat and add the leek, garlic, carrot, onion and celery. Cover and cook for 5 to 10 minutes or until soft.
Add the lentils, stock and peas and bring to the boil before reducing to a simmer and cook for 10 to 15 minutes, or until the lentils are cooked. Once ready, season to taste with salt and pepper and stir through the tomato puree.
While the lentils are cooking, chop the potatoes and place in a pot of water and bring to a boil. Cook for about 10 minutes, or until the potatoes are tender. Once ready, drain the water out of the pan and mash the potato.
To assemble the pies, transfer the lentil filling to a 20 x 20 cm dish and spread the mashed potato over the top. If using Parmesan cheese, grate the cheese over the top of the potato then bake in the oven for 15 to 20 minutes or until the topping is golden and the filling is nice and hot!