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Lentil cottage pie with spiced vegetable mash
Lentil cottage pie with spiced vegetable mash
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Hearty vegetarian cottage pie made with lentils, mushrooms, and flavorful spiced veggie mash.
Ingredients:
  • 9.20 gm olive oil
  • 1 large onion, finely chopped
  • 3 celery sticks, finely chopped
  • 200g button mushrooms, sliced
  • 2.50 gm paprika
  • 1 tsp cumin seeds, plus 1/2 tsp, extra
  • 44.40 gm no-added-salt tomato paste
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 145g (3/4 cup) French-style green lentils, rinsed, drained
  • 1 zucchini, chopped
  • 4 (around 500g) carrots, peeled, sliced
  • 500g butternut pumpkin, peeled, chopped
  • Micro parsley, to serve
  • Green beans, to serve (optional)
Instructions:
  • In a large saucepan over medium heat, heat oil until shimmering. Add onion and celery, sauté for 5 minutes until softened. Mix in mushrooms and cook for an additional 3 minutes. Introduce garlic, paprika, and cumin, stirring until fragrant.
  • Combine tomato paste, tomato, lentils, and 625ml (2 1/2 cups) water in a pot and bring to a boil. Lower the heat and simmer covered for 20 minutes. Uncover and simmer for an additional 5-10 minutes until lentils are tender. Stir in zucchini and season to taste, adding more water if necessary.
  • Preheat your oven to 180C/160C fan forced. While the oven heats up, steam the carrot and pumpkin for 10 minutes until tender. Transfer them to a bowl, add extra cumin, coarsely mash, and season to taste.
  • Transfer lentil mixture to a 1.25L (5 cup) ovenproof dish, top with mash, and bake until golden, about 20 minutes. Garnish with parsley and serve with green beans on the side, if desired.

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