Lentil Vegetarian Cottage Pie
From virtualsteve 17 years ago
- 45 minutes to make
- Serves 4
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.
Ingredients
- 1 medium onion, chopped finely shopping list
- 3 celery stalks, diced shopping list
- 1 large carrot, diced shopping list
- 3 garlic cloves, minced shopping list
- 6 sun-dried tomatoes, chopped shopping list
- About 2 cups of tinned or fresh chopped tomatoes shopping list
- 800grams (approximately 28 ounces) potatoes, peeled ready for boiling shopping list
- 1 1/2 cups red lentils (re hydrated a couple of hours earlier) shopping list
- 1 Tbsp vegetable oil shopping list
- 1 cup vegetable stock shopping list
- 2 bay leaves shopping list
- 1 Tbsp thyme spice (leaves) shopping list
- 1 pinch salt shopping list
- Freshly ground pepper shopping list
- 100grams (approximately 3.5 ounces) butter shopping list
- 1/2 cup milk shopping list
- 100grams (approximately 3.5 ounces) grated aged cheddar cheese shopping list
- 2 egg yolks shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
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!!)
debwin
in Toronto loved it
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Great recipe. Looking forward to making it.
sheba
in Lac La Biche loved it
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