Lentil & vegetable cottage pie (vegetarian)

Lentil & vegetable cottage pie (vegetarian)

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This lentil cottage pie is a fabulous meal for everyone (not just the vegetarians)

The ingredient of Lentil & vegetable cottage pie (vegetarian)

  1. 1 tablespoon vegetable oil
  2. 1 onion, finely chopped
  3. 2 celery stalks, chopped
  4. 1 large carrot, chopped
  5. 2 garlic cloves, crushed
  6. 2 tablespoons sundried tomato pesto
  7. 1 cup (250ml) tomato passata (sieved tomatoes)
  8. 1 bay leaf
  9. 1 tablespoon chopped thyme
  10. 1 cup (250ml) Massel vegetable liquid stock
  11. 400g can lentils, rinsed, drained
  12. 800g potatoes, peeled, chopped
  13. 100g unsalted butter
  14. 1/2 cup (125ml) milk
  15. 2 egg yolks
  16. 100g grated cheddar (see note)

The instruction how to make Lentil & vegetable cottage pie (vegetarian)

  1. Preheat the oven to 200u00b0C. In a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1 minute. Add pesto, passata, bay, thyme and stock.
  2. Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, then transfer to a 1.2-litre baking dish. Meanwhile, cook potatoes in boiling salted water until tender.
  3. Drain and mash. Stir in butter, milk, yolks and cheese. Spread over lentil mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.

Nutritions of Lentil & vegetable cottage pie (vegetarian)

fatContent: 813.795 calories
saturatedFatContent: 52 grams fat
carbohydrateContent: 29 grams saturated fat
sugarContent: 54 grams carbohydrates
fibreContent: 15 grams sugar
proteinContent:
cholesterolContent: 27 grams protein
sodiumContent: 192 milligrams cholesterol

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