Cottage Pie: Lentils and Mashed Potato Casserole
A vegetarian take on a British Classic!
Cals 574 · Prot 30 · Carbs 85 · Fat 14
Weekly classic
Family Friendly
Vegetarian
60 min
A vegetarian take on a British Classic!
Cals 574 · Prot 30 · Carbs 85 · Fat 14
Weekly classic
Family Friendly
Vegetarian
Ingredients
Lentil sauce
Canned lentils
400 Grams
Brown onion
1 Piece
Garlic cloves
2 Piece
Carrot
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Tomato paste
70 Grams
Water
200 ML
Vegetable stock cube
15*
1 Piece
Onion marmalade
28 Grams
Green peas
100 Grams
Black pepper
0.5 Tsp
Potato mash
Potatoes
600 Grams
Butter
4*
20 Grams
Whole milk
4*
100 ML
Organic Eggs
5*
1 Piece
Salt
0.5 Tsp
Grated cheddar
4*
60 Grams
Allergens
*15 Celery, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2399 / 574 |
| Fats (g) | 13.9 |
| of which saturated (g) | 7.8 |
| Carbohydrates (g) | 85 |
| of which sugars (g) | 24.8 |
| Fibers (g) | 22.1 |
| Proteins (g) | 30.4 |
| Salt (g) | 2.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil potatoes
- Preheat the oven to 200°C/180°C fan.
- Bring a large pot of salted water to the boil.
- Peel and chop the potatoes into bite-sized pieces.
- Add the potatoes to the pot of salted boiling water and cook over a medium-high heat for 20 min or until soft.
2 Prep vegetables
- Meanwhile, peel and finely chop the brown onion.
- Peel and mince the garlic.
- Peel and chop the carrot into small cubes.
- Drain and rinse the lentils.
3 Make lentil sauce
- Heat a large pan over a medium-high heat with a drizzle of oil.
- Fry the onion and carrots with a pinch of salt for 5-7 min.
- Add the garlic and tomato paste and fry for 1 min further.
- Add the lentils, measured water, 0.5 vegetable stock cube and onion marmalade.
- Reduce the heat to medium.
- Simmer for 7-8 min further until thickened.
- Remove from the heat and stir through the peas.
4 Make mash
- Meanwhile, once cooked, drain the potatoes and return them to the pot with the butter.
- Mash.
- Slowly add the milk to reach your desired mash consistency.
- Add the eggs, a generous pinch of salt and half of the grated cheddar.
- Mix well.
5 Bake
- Season the lentil sauce with pepper to taste and pour into a baking dish.
- Spoon the mashed potatoes over the top.
- Smooth the surface with a spatula.
- Sprinkle with the remaining grated cheddar.
- Bake for 15-20 min.
Tip! For an extra golden crust, place the pie under the grill or broiler for the final 5 min.
6 Serve
- Once baked, set the Cottage Pie aside to rest for 5 min, then serve.
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