Vegetarian Cottage Pie
I'm sure you've heard of the famous Cottage pie before - a comforting English dish! So, try this vegetarian cottage pie and I promise you'll be impressed!
Ingredients
For the lentil filling:
- 1 cup lentils
- 1 cup vegetable stock or water
- 1 Tbsp olive oil
- 1 onion finely chopped
- 2 carrots finely chopped
- 2 spring onions finely chopped
- 4 cloves garlic crushed
- 1 Tbsp tomato paste
- 1 cup crushed tomatoes canned
- 2 tomatoes ripe, cubed
- 1 sweet potato chopped
- 1 tsp basil chopped
- 1 tsp thyme dried
- 1 Tbsp nutritional yeast flakes
salt and pepper
to taste
For the mashed potatoes:
- 5 potatoes peeled and cut in quarters
- 2 Tbsp olive oil sau unt
- 2 Tbsp cheese grated; vegan or regular
Instructions
- In a skillet on medium heat, heat the olive oil and onions and saute them until translucent.
- Add the garlic and saute for one minute. Then add the carrots, sweet potatoes, and spring onion.
- Cook until the carrots are softened.
- Add the crushed tomato, basil, and thyme.
- Stir in the tomato paste.
- Add the diced tomatoes, lentils and vegetable soup .
- Simmer for 20 min.
- Add salt, pepper, and nutritional yeast.
Prepare the mashed potatoes:
- Boil the potatoes until soft.
- Discard the water.
- Mash the potatoes until tender, then stir in the butter and cheese.
- Pour the lentil filling into a baking dish into a layer.
- Spread the mashed potatoes in another layer on top of the lentils.
- Bake for about 20 minutes.