Lentil & Vegetable Cottage Pie

[Guest guest]

DH made this for dinner tonight. It was very nice. Next time I think

I'll throw in some extra veggies.

 

 

Lentil & Vegetable Cottage Pie

 

 

1 tbsp (4 tsp) vegetable oil

1 onion, finely chopped

2 celery stalks, chopped

1 large carrot, chopped

2 garlic cloves, crushed

2 tbsp (8 tsp) sundried tomato pesto

1 cup tomato passata (sieved tomatoes)

1 bay leaf

1 tbsp (4 tsp) chopped thyme

1 cup chicken-style stock

400 g (14 oz) can lentils, rinsed, drained

salt and pepper, to taste

 

800 g (28 oz) potatoes, peeled, chopped (I didn't peel mine)

100 g (3 1/2 oz) vegan margarine

1/2 cup milk substitute

1/4 cup (or to taste) nutritional (savoury) yeast flakes

salt and pepper, to taste

vegan parmesan

 

 

1. Preheat the oven to 200 C (390 F).

 

2. In a large pan, heat oil over medium heat and cook onion for 1 to 2

minutes. Add celery, carrot and garlic and cook for 1 minute. Add

pesto, passata, bay, thyme, stock and lentils.

 

3. Simmer gently for 15 minutes until vegetables are cooked. Remove

bay leaf. Season to taste with salt and pepper, then transfer to a 1.2

litre/quart baking dish.

 

4. Meanwhile, cook potatoes in boiling salted water until tender.

Drain and mash. Stir in margarine, milk substitute, and nutritional

yeast. Season to taste with salt and pepper.

 

5. Spread mashed potato over lentil mixture and roughen top with a

fork. Sprinkle with vegan parmesan.

 

6. Bake for 20 minutes or until bubbling and golden.

 

 

Serves 3 - 4.