Recipe

Lentil Vegetarian Cottage Pie Recipe

	Virtualsteve / All my dishes 1 year, 2 months ago Great pie recipe that vegetarians and non-vegetarians alike will enjoy. Comes out of the oven looking a real treat. Food for the whole family - as most kids will enjoy also. Prep:30m Cook:45m Servings:4	Virtualstev
	wholesome vegetarian pie family main

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Fans

debwin

sheba

tilgidh

tazoncaffe

Ingredients

1 medium onion, chopped finely

3 celery stalks, diced

1 large carrot, diced

3 garlic cloves, minced

6 sun-dried tomatoes, chopped

About 2 cups of tinned or fresh chopped tomatoes

800grams (approximately 28 ounces) potatoes, peeled ready for boiling

1 1/2 cups red lentils (re hydrated a couple of hours earlier)

1 Tbsp vegetable oil

1 cup vegetable stock

2 bay leaves

1 Tbsp thyme spice (leaves)

1 pinch salt

Freshly ground pepper

100grams (approximately 3.5 ounces) butter

1/2 cup milk

100grams (approximately 3.5 ounces) grated aged cheddar cheese

2 egg yolks

Directions

Preheat your oven to 200 C (350F).

Place re-hydrated lentils in separate pot and boil until cooked but still firm (red lentils will completely break up if boiled for longer).

Place potatoes in a separate pot and boil until cooked and ready for mashing.

Heat oil in a separate large pan over medium heat and sauté onions for 1-2 minutes.

Add celery, carrot, and garlic and cook for 2 minutes more.

Add sun-dried tomatoes as well as the chopped tomatoes, stock, thyme and bay leaves.

Allow to simmer gently for 15 minutes then stir in lentils and simmer for another 5 minutes.

Season with a pinch of salt and some freshly ground black pepper.

Remove bay leaves and then transfer vegetable mix to a deep pie dish or a casserole dish.

Drain potatoes, mash initially, then add and mix/mash in this order; butter, milk, yolks and then cheese.

Spread final mash over lentil mixture with a fork (so that there are some peaks which will brown up and look great).

Bake for about 25-30 minutes until top is golden brown, and mixture under mash is bubbling slightly.

Allow to sit for 5 minutes then serve.

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Comments

debwin 1 year, 2 months ago said:
Sounds fabulous...I am not a vegetarian but I do know the benefits of eating legumes and this recipe sounds like a good one to try on the hubby(old school meat and potato aussie guy haha!!)

sheba 1 year, 2 months ago said:
Great recipe. Looking forward to making it.

uhannigan 1 year, 2 months ago said:
I love lentils, but need new ways to use them. This recipe sounds yummy. Thanks.

444garnet 1 year, 2 months ago said:
I am always looking forward to new vegetarian recipes, especially those that allow me to use my herb garden! Thank you!

waterlily 1 year ago said:
This sounds hearty and delicious! In my part of the planet, we're just starting to crave this sort of thing -- I'll be trying it soon!

keapot 7 months, 4 weeks ago said:
YUMNESS!!
- I have made this twice and it is just scrumptious goodness - always I hope for leftovers but alas it gets stolen by greedy souls from the fridge. THAT GOOD! - Thank you so super much for this amazing recipe!! + so versatile – &love love the sun dried tomatoes addition.

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