LENTIL COTTAGE PIE
This tasted just as rich and delicious as a meat shepherds pie, but it's a great deal cheaper to make with lentils. It's a fantastic budget recipe, and very popular with my children.
Provided by MellowMel
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to hot.
- Boil, steam or microwave potato until tender; drain. Mash in large bowl with half of the butter.
- Melt remaining butter in medium-deep frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes; stirring occasionally.
- Add peas and parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1 litre ovenproof dish.
- Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes before serving.
Nutrition Facts : Calories 420.5, Fat 9.3, SaturatedFat 5.3, Cholesterol 21.4, Sodium 396.4, Carbohydrate 69.7, Fiber 11.4, Sugar 9.4, Protein 14.8
LENTIL & SWEET POTATO COTTAGE PIE
Go meat-free with our vegan lentil pie. It features soy sauce for a hit of umami, mustard powder in the sweet potato mash and pumpkin seeds for crunch
Provided by Liberty Mendez
Categories Dinner
Time 1h15m
Number Of Ingredients 18
Steps:
- Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
- Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
- Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
- Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25 x 20 x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn't spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.
Nutrition Facts : Calories 374 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 26 grams sugar, Fiber 14 grams fiber, Protein 9 grams protein, Sodium 1 milligram of sodium
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