Lentil Cottage Pie
Lentil Cottage Pie
Ingredients:
800g potatoes, peeled
40g butter
1 medium leek, chopped finely
1 clove garlic, crushed
100g button mushrooms, quartered
415g can of crushed tomatoes
1 cup vegetable stock
1 cup water
2 tablespoons tomato paste
1/3 cup dry red wine
2/3 cup dried red lentils
2 medium carrots, chopped finely
1 small red chili, chopped finely
1/2 cup frozen peas, thawed
1/3 cup coarsely chopped flat leaf parsley
Salt and Pepper to taste
[showmyads]Method:
1. Preheat oven to 180ºC.
2. Boil, steam or microwave potatoes until tender. Drain and mash in a large bowl with half the butter.
- Melt remaining butter in medium saucepan on medium heat. Cook leek and garlic, stirring until leek is soft and translucent. Add mushrooms and chili, cook for 2 minutes.
- Add tomatoes (including juices), vegetable stock, water, tomato paste, wine, lentils and carrot. Bring to the boil, reduce heat and simmer, uncovered for 20 minutes, stirring occasionally.
- Add peas, parsley, salt and pepper, cook, uncovered for 20 minutes. Stand pie for 10 minutes before serving.
Serve 4
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