Name: Michela’s veg & lentil cottage pie
Yield: 1
Cuisine: british
Ingredients: 1 medium leek; 1 large carrot; 1 small onion; 1 stick celery; olive oil; 100 g split pea red lentils; 500 ml organic vegetable stock; 100 g frozen peas; sea salt; freshly ground black pepper; 2 tablespoons tomato purée; 30 g Parmesan cheese; 1 large sweet potato (300g)

Michela’s veg & lentil cottage pie

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Ingredients:

1 medium leek
1 large carrot
1 small onion
1 stick celery
100 g split pea red lentils
500 ml organic vegetable stock
100 g frozen peas
sea salt
freshly ground black pepper
2 tablespoons tomato purée
30 g Parmesan cheese
1 large sweet potato (300g)

Instructions:

Preheat the oven to 180ºC/350ºF/gas 4. Finely slice the leek after trimming and washing it. Dice the carrot, onion, and celery. In a medium pan over medium heat, heat a splash of oil and add the leek, carrot, onion, and celery. Cover and cook until softened, about 5 to 10 minutes. Add lentils, stock, and peas, bring to a boil, and then simmer for 10 to 15 minutes until lentils are cooked. For babies, blend a small portion until it reaches the desired consistency. For adults, season with salt and pepper, then stir in the tomato purée. Grate the sweet potato, toss with oil and Parmesan in a bowl. Transfer the filling to an ovenproof dish (15cm x 20cm) and sprinkle with the sweet potato. Bake for 15 to 20 minutes until the topping is golden and the filling is hot. Enjoy!

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