Vegan Cottage Pie
with Lentils, Peas and Mushrooms
Instructions
1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes. Boil the potatoes in salted water for 15 min until soft. Drain once soft.
2 Prep
Meanwhile, peel and chop the onion. Peel and grate the carrots. Roughly chop the mushrooms. Finely chop the sun-dried tomatoes. Finely chop the thyme leaves. Drain and rinse the lentils.
3 Saute
Heat a pan over a medium-low heat with a generous drizzle of oil. Once hot, add the onion and carrot with a pinch of salt and fry for 5 min. After 5 min, add the mushrooms and thyme and cook for 6 min further.
4 Simmer
Add the garlic powder and cook for 1 min. Add the sun-dried tomatoes, lentils, measured water, stock cube, soy sauce, sugar and tomato paste and simmer for 6 min.
5 Mash
Meanwhile, finely chop the chives. Return the drained potatoes to the pot along with the soy cream (adjust the amount to reach the desired consistency) and nutritional yeast. Mash until smooth. Add the chives and season with salt and pepper.
6 Bake
Add the green peas to the lentils. Pour the lentils into a baking dish. Top with the mashed potatoes and, using a spatula, smooth out the top. Bake for 15-20 min. Once baked, set the pie aside to rest for 5 min.
Tips for fussy eaters
Grate the carrots with a fine blade if you want to hide them.
Pro tip
Gently run a fork over the mash to create a crispy top!
Pull the curtains and light the fire, we're playing winter tonight!
Cooking Time: 60 min
Cals 692 · Prot 30 · Carbs 123 · Fat 14
Dairy-Free
Ingredients
Mash
Lentils
Pull the curtains and light the fire, we're playing winter tonight!
Cooking Time: 60 min
Cals 692 · Prot 30 · Carbs 123 · Fat 14
Dairy-Free
Instructions
1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes. Boil the potatoes in salted water for 15 min until soft. Drain once soft.
2 Prep
Meanwhile, peel and chop the onion. Peel and grate the carrots. Roughly chop the mushrooms. Finely chop the sun-dried tomatoes. Finely chop the thyme leaves. Drain and rinse the lentils.
3 Saute
Heat a pan over a medium-low heat with a generous drizzle of oil. Once hot, add the onion and carrot with a pinch of salt and fry for 5 min. After 5 min, add the mushrooms and thyme and cook for 6 min further.
4 Simmer
Add the garlic powder and cook for 1 min. Add the sun-dried tomatoes, lentils, measured water, stock cube, soy sauce, sugar and tomato paste and simmer for 6 min.
5 Mash
Meanwhile, finely chop the chives. Return the drained potatoes to the pot along with the soy cream (adjust the amount to reach the desired consistency) and nutritional yeast. Mash until smooth. Add the chives and season with salt and pepper.
6 Bake
Add the green peas to the lentils. Pour the lentils into a baking dish. Top with the mashed potatoes and, using a spatula, smooth out the top. Bake for 15-20 min. Once baked, set the pie aside to rest for 5 min.
Tips for fussy eaters
Grate the carrots with a fine blade if you want to hide them.
Pro tip
Gently run a fork over the mash to create a crispy top!
Ingredients
Mash
Lentils
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