Lentil Cottage Pie

by in Blog, Main Dishes, Vegetarian Recipes 21/02/2013


Lentil Cottage Pie


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


1. Preheat oven to 180ºC.
2. Boil, steam or microwave potatoes until tender. Drain and mash in a large bowl with half the butter.

  1. 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.
  2. 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.
  3. Add peas, parsley, salt and pepper, cook, uncovered for 20 minutes. Stand pie for 10 minutes before serving.

Serve 4

 Mains-Lentil-Cottage-Pie1 Mains-Lentil-Cottage-Pie2
 Mains-Lentil-Cottage-Pie3  Mains-Lentil-Cottage-Pie4





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