Vegan Cottage Pie with Lentils

Vegan Cottage Pie with Lentils
4
Vegan, Vegetarian, Dairy Free
STORAGE
Assemble and cook fresh ideally. Or freeze prior to baking –defrost at room temperature for 4 hours and bake according to instructions. Leftovers can also be stored in the fridge & reheated

Cottage pie is a classic comfort food that keeps the whole family happy. This vegan version is packed full of nutritious ingredients and is very satisfying.


Ingredients
Equipment
  • Food Processor
Method

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  1. Roughly chop the aubergine, place in a food processor and process until finely minced
  2. Add the onion and celery and cook for 3-4 minutes, until softened
  3. Add the carrots, lentils, nutritional yeast flakes, sunflower seed protein powder and dried herbs to the onion and celery
  4. Pour in 3/4 of the stock and let simmer for 25 minutes, stirring occasionally. Add more stock if the pan gets too dry
  5. When the lentils are cooked through add salt and pepper to taste then stir throught the frozen peas and take off the heat
  6. Preheat the oven to 200C / 400F / GM6
  7. Peel and chop the potatoes, then place in a large saucepan of salted boiling water. Cook for around 20 minutes until tender
  8. Drain the potatoes, reserving the cooking liquid, and mash
  9. Stir in the vegan butter, nutritional yeast flakes and seasoning to taste. If the potato is too stiff add a little of the reserved cooking liquid
  10. Spoon the cooked lentil filling into a large pie dish and spread the mashed potato over the top
  11. Bake for 25 minutes in the preheated oven
Vegan Cottage Pie with Lentils with Products Vegan Cottage Pie with Lentils Portion Vegan Cottage Pie with Lentils Vegan Cottage Pie with Lentils in Bowl

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8 April 2020 - 4:24pm