Sunday, March 2, 2014

Veggie Lentil Cottage Pie

This is such a good hearty satisfying yummy dish.  And a good source of protein and fiber.
You can make this dish vegan by using a vegan butter and milk substitute in the mashed potatoes.
250g brown lentils, cooked, drained & set aside
coconut oil for frying
1 leek, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 cup steamed butternut (I pre steamed mine for about 15 mins)
1 cup sliced mushrooms (I used button but you can use others)
1 cup peas (not canned)
3 tomatoes, finely chopped
115g container tomato paste (heaped 1/3 cup)
1 tsp veggie stock powder
1 tsp cumin powder
1/2 tsp turmeric powder
2 bay leaves
1 tsp himalayan salt
1/4 tsp powdered pepper

4 cups potatoes, steamed until soft (about 30 mins - I steamed them while filling was cooking so that mash is fresh & soft when I spread it on filling)
salt & butter to taste
a little milk to make it "fluffier"
  • heat oil and fry onion, leek, salt, pepper, cumin, turmeric & stock powder until onion is translucent, about 5 mins
  • add remaining ingredients with 1 1/2 cup water, bring to a boil, cover, reduce heat & simmer 15 mins
  • while it's simmering, chop & steam the potatoes - when they're done, mash them with salt, butter & a little bit of milk - add little milk at a time and add more if you see you want the mash to be more fluffy
  • remove cover and simmer until most of the liquid has been absorbed (it took me about 20 mins), but leave some moisture left, it mustn't be simmered dry
  • place filling into a glass dish (remember to remove bay leaves) & gently spread mash potato over the top
  • serve & enjoyyyy

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