Vegetarian Cottage Pie
YR Sauce
Vegetarian Cottage Pie

1 cup Cooked lentils
½ cup Green peas
4 tbsp YR Sauce
1 Chopped onion
1 Grated carrot
1 cup Vegetable stock
1 tbsp Tomato paste
1 cup Tomato puree
3 tsp Vegetable oil
2 Chopped garlic cloves
2 tbsp Thyme dried
1 tbsp Basil dried
1 tbsp Oregano dried
1 tsp Cumin
1 tsp Cinnamon
Pinch of Salt and pepper
500g Potatoes peeled
Prep Time:

20 minutes
Cooking Time:

1 hour and 5 minutes

  1. Pre-heat olive oil in a large pan. Add onions and cook until golden and soft. Add tomato paste, garlic, basil oregano, cumin, cinnamon, thyme and stir for one minute to avoid burning.
  2. Add pre-cooked lentils, (recommended 20 minutes), carrots, YR sauce and vegetable stock and simmer for 5 minutes.
  3. Cook the cubed potatoes in another pot on medium heat for 25 minutes until falling apart. Drain water and add potatoes into a bowl. Mash and little by little add pre-heated heavy cream and butter. Stir until the mash is solid. Season with salt and pepper and put aside.
  4. In the lentils mix, add tomato puree, cook until liquid is reduced by half. Add peas and season your satisfaction.
  5. Put the lentil mix into a deep oven dish and top up carefully with the mashed potatoes. Sprinkle the mash with oil and season with salt and pepper.
  6. Bake in a pre-heated oven for 240°C for 35 minutes until it bubbles up on the sides and golden brown.

Wheat, soya and milk

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