Vegetarian Cottage Pie
Ingredients:
| 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
Method:
- 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.
- Add pre-cooked lentils, (recommended 20 minutes), carrots, YR sauce and vegetable stock and simmer for 5 minutes.
- 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.
- In the lentils mix, add tomato puree, cook until liquid is reduced by half. Add peas and season your satisfaction.
- 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.
- Bake in a pre-heated oven for 240°C for 35 minutes until it bubbles up on the sides and golden brown.
Allergens:
Wheat, soya and milk
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