Vegetable Cottage Pie

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Vegetable Cottage Pie

 

 

 

4 tsp oil

l leek, trimmed, chopped

2 garlic cloves, crushed

375 g (13 oz) cauliflower florets

2 carrots, diced

two 400 g (14 oz) cans diced tomatoes

two 400 g (14 oz) cans lentils, drained, rinsed

1 cup frozen peas

3 desiree potatoes, peeled, parboiled

1/4 cup grated vegan parmesan

 

 

1. Preheat oven 200 C (390 F) or 180 C (350 F) fanforced.

 

2. Heat oil in a large saucepan over medium heat. Cook leek and garlic

for 3 to 4 minutes, until soft.

 

3. Add cauliflower and carrot and cook for another 5 minutes until

softened slightly.

 

4. Add tomatoes and lentils. Bring to a boil, reduce heat to low and

simmer for 10 minutes, until vegetales are tender.

 

5. Stir through peas and season to taste. Spoon into an 8 cup

ovenproof dish.

 

6. Grate potato and toss together with vegan parmesan. Season well.

Scatter over vegetables and bake for 30 minutes, until golden and

bubbling. Serve.

 

 

Serves 6.