Lentil Cottage Pie

I’m all about embracing vegetarian meals and this lentil cottage pie is a go-to. It’s quick, easy and you’ll likely already have these ingredients in your fridge/pantry. Save this one and let me know what you think!

Serves: 4

Filling:

1/2 leek, finely sliced

1 carrot, quartered/roughly chopped

4 stalks brocollini, chopped

1/2 cup frozen peas

1 cup veggie/chicken stock (or bone broth)

1 can lentils, drained and rinsed

2 heaped tsp corn flour combined with 1/4 cup water

2 tsp Italian herbs

Mashed potato:

3 potatoes, peeled and diced

Dash of milk

1 tbsp butter

Parmesan cheese, for on top

Method

1. Place the diced potatoes in a pot of salted water. Bring to a boil and cook until tender (about 15–20 minutes). Drain well, then add a dash of milk and the butter. Mash until smooth and creamy, seasoning with salt and pepper to taste. Set aside.

2. In a large pan over medium heat, cook the leek and carrot in a little oil until softened.

3. Add the garlic and tomato paste, stirring for about 1 minute until fragrant. Then add the broccolini, frozen peas, and lentils, stirring to combine.

4. Add the stock, Italian herbs and stir to combine. Add the cornflour-water mixture, stirring constantly until the sauce thickens and everything is well combined.

5. Transfer the lentil mixture to a small baking dish, spreading it out evenly. Top with the mashed potatoes, smoothing it over with the back of a spoon. Grate the parmesan cheese over the top and place in the oven at 180°C for 15–20 minutes, or until the top is golden and crisp.