Veggie Cottage Pie
A vegetarian Cottage Pie - warming, budget friendly and healthy. Perfect for the whole family!
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- Prep Time
- 50-60 mins
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- Cook Time
- (3/5)
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- Serves
- 6
Ingredients
- Frylight Cooking Spray
- 1 onion, finely sliced
- 2 cloves garlic, finely sliced
- 2 medium sized carrots, peeled, sliced in half lengthways then sliced width ways
- 1 stick celery, chopped
- 1 tin cooked lentils, drained (265g)
- 2 tins chopped tomatoes
- 1 tbsp tomato puree
- 100ml vegetable stock
- 1 sprig rosemary, leaves finely chopped
- 1/2 tbsp balsamic vinegar
- 1kg floury potatoes, peeled and chopped
- 50g butter
- 150ml milk
- 100g cheddar cheese, grated
Directions
- Spray a large frying pan with Frylight to cover the surface of the pan and put over a medium heat. Wait until the Frylight is clear.
- Add the onion and fry for 3-4 minutes until softened. Add the garlic and continue frying for another minute.
- Add the carrots and celery to the pan and stir together for 1 minute.
- Pour the chopped tomatoes, lentils and stock into the pan, along with the tomato puree, balsamic vinegar and rosemary, season and mix well. Leave the pan over a medium heat to simmer for 20 minutes.
- Meanwhile prepare the mash. Boil the potatoes for 12-15 minutes until soft and then drain.
- Return the cooked potatoes to the pan with the butter, milk and season to taste. Mash until smooth.
- Heat the oven to 220 °C / 200 °C fan.
- Pour the lentil mix into a large baking dish, and then top with the mash. Smooth the top and sprinkle over the grated cheese.
- Place into the oven and bake for 15 minutes, until the pie is bubbling with a golden top.
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