Skip to main content

Vegetarian lentil cottage pie

Vegetarian lentil cottage pie
Vegetarian lentil cottage pie

 This is a rich and satisfying vegetarian version of the classic cottage pie. Lentils make a great substitute for mince and are packed with protein, and carrots make the mash topping extra sweet.

Ingredients

For the cauliflower

  • 1 cauliflower head, cut into florets
  • 240g/9oz green beans, halved
  • 1 tbsp vegetable oil
  • salt and freshly ground black pepper

For the cottage pie

  • 1 tbsp vegetable oil
  • 4 celery sticks, finely chopped
  • 250g/9oz swede, peeled and grated
  • 8 carrots, peeled and grated
  • 1 tbsp dried mixed herbs
  • 3 tbsp tomato purée
  • 3 x 400g tins green lentils, drained and rinsed
  • 1 reduced salt vegetable stock cube
  • 500ml/18fl oz boiling water
  • pinches freshly grated nutmeg
  • 600g/1lb 5oz white potatoes, scrubbed and roughly chopped
  • 30g/1oz butter
  • salt and freshly ground black pepper
Recipe tips

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. To make the cauliflower, place the cauliflower and green beans in a large roasting tray. Drizzle with the oil, season with salt and pepper and toss. Roast for 20–25 minutes, or until tender and just charred.

  3. Meanwhile, to make the cottage pie, heat the oil in a saucepan over a medium heat and fry the celery, swede and half the carrots for around 5 minutes, until starting to soften. Stir in the mixed herbs and tomato purée and cook for 1 minute. Add the lentils and mix well, then crumble in the stock cube and pour in the boiling water. Season to taste with salt, pepper and nutmeg, then cover and simmer for 15 minutes.

  4. Meanwhile, bring the potatoes to the boil in a large saucepan. Reduce the heat and simmer for 10 minutes. Add the remaining grated carrots and return to the boil. Turn the heat down and simmer for another 5 minutes until tender.

  5. Drain the potatoes and carrots, then return to the pan, add the butter and season with salt, pepper and nutmeg to taste, then mash until smooth and set aside.

  6. Preheat the grill to high. Tip the hot lentil mixture into a large baking dish and spoon the mash over the top. Use a fork to level it out and make ridges along the top, then grill for 5 minutes, or until the top is golden brown and crisp.

  7. Serve the cottage pie with the roasted cauliflower and green beans.

Labels:

Comments

Post a Comment

Popular posts from this blog

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...
Post a Comment
Read more

Coconut biscuits

  Coconut biscuits These amaretti-style coconut biscuits are a perfect sweet treat – and also free from dairy and gluten. Ingredients 150g/5½oz ground almonds 75g/2¾oz desiccated coconut, plus extra for coating 150g/5½oz caster sugar ¼ tsp salt 100g/3½oz egg whites (see recipe tip) 2 tsp icing sugar, for dusting Recipe tips Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Mix together the ground almonds, desiccated coconut, sugar and salt in a bowl and set aside. In a separate bowl, whisk the egg whites to stiff peaks. Spoon the egg whites into the dry ingredients and fold in gently until you have a thick paste. Pour the extra coconut into a shallow dish. Roll out 12 balls from the paste and roll each one in the coconut. Place the balls on the baking tray, approximately 2cm/¾in apart, as they will expand while cooking. Dust lightly with the icing sugar and bake for 18–24 minutes until the coconut starts to b...
Post a Comment
Read more

Battenberg cake

  Battenberg cake Battenberg cake is a true classic for afternoon tea. The Hairy Bikers' recipe makes it foolproof. Ingredients For the cake 175g/6oz softened butter, plus extra for greasing 175g/6oz golden caster sugar 3 free-range eggs 175g/6oz self-raising flour ½ tsp vanilla extract red food colouring paste For the covering 6 tbsp apricot jam 500g/1lb 2oz ready-made marzipan 2–3 tbsp icing sugar, for rolling. Method Preheat the oven to 190C/375F/Gas 5. Grease a 20cm/8in square, loose-based cake tin with butter. Take a 30cm x 20cm/12in x 8in strip of baking parchment and make a 8cm/3in fold in the centre. This will create a division in the cake so that the two differently coloured sponges can be cooked at the same time. Line the tin with the baking parchment, keeping the division in the centre. Put the butter, sugar, eggs, flour and vanilla in a food processor and pulse until well combined. Transfer the batter to a bowl set on sc...
Post a Comment
Read more