Name: Lentil & vegetable cottage pie (vegetarian)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 18.40 gm vegetable oil; 1 onion, finely chopped; 2 celery stalks, chopped; 1 large carrot, chopped; 2 garlic cloves, crushed; 40.00 gm sundried tomato pesto; 250ml passata; 1 bay leaf; 20.00 ml chopped thyme; 250ml vegetable stock; 420g can Lentils, rinsed, drained; 800g potatoes, peeled, chopped; 100g unsalted butter; 125ml milk; 2 egg yolks; 100g grated cheddar (see note)

Lentil & vegetable cottage pie (vegetarian)

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Delicious lentil cottage pie, perfect for all diets.

Ingredients:

1 onion, finely chopped
2 celery stalks, chopped
1 large carrot, chopped
2 garlic cloves, crushed
40.00 gm sundried tomato pesto
250ml passata
1 bay leaf
20.00 ml chopped thyme
250ml vegetable stock
420g can Lentils, rinsed, drained
800g potatoes, peeled, chopped
100g unsalted butter
125ml milk
2 egg yolks
100g grated cheddar (see note)

Instructions:

Preheat your oven to 200°C. Heat oil in a large pan over medium heat. Sauté onion for 1-2 minutes. Stir in celery, carrot, and garlic, and cook for another minute. Add pesto, passata, bay leaves, thyme, and stock.
Gently simmer for 15 minutes until vegetables are tender. Add lentils and season. Transfer to a 1.2-litre baking dish. In a separate pot, boil potatoes in salted water until tender.
After draining, mash the mixture and gently stir in the butter, milk, egg yolks, and cheese until well combined. Spread the mixture evenly over the lentil mixture and use a fork to create a rustic texture on the surface. Bake in the oven for about 15 minutes or until the top is bubbling and golden brown.

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