Lentil Cottage Pie
This recipe is for a vegan/vegetarian version of the classic minced beef or lamb savoury cottage pie yet made with green lentils. NO animal products. Delicious when served immediately and equally as good when re-heated in a hot oven for a toasted potato top. Please note this recipe quantity will make one large deep pie or 2 x 20cm shallow dishes.
For those of you who do not own a food processor, just chop the veggies for the green filling finely and use as is.
Ingredients
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Lentil Filling
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2 tbsp extra virgin olive oil- or sunflower oil
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2 onions- roughly chopped
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3 cloves of garlic- crushed
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700g jar or carton of Passata tomato sauce- commercial
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150ml vegetable stock
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500g green lentils
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1-3 tbsp vegan Worcestershire sauce
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Sea salt and black pepper- to taste
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Green Veggie Filling
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200g kale- roughly chopped, stalks and leaves
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50g baby leaf spinach
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1 clove garlic- crushed
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60ml extra virgin olive oil
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1 small lemon- juice only
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Sea salt and black pepper- to taste
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Mash Topping
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1kg potatoes- peeled & cut to 3cm chunks for boiling
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6 tbsp extra virgin olive oil
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Sea salt and black pepper- to taste
Instructions
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Cook lentil filling:
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01 Heat extra virgin olive oil in large pan. Add the chopped onions and cook until soft and lightly coloured. Add garlic, cook for a further minute. Add the lentils, Passata and Worcestershire sauce. Season, bring to a simmer and cook until lentils are tender - say 40 minutes or so.
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Cook potatoes:
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02 Peel and chop the potatoes to 3cm chunks. Place into a saucepan, cover with cold water, a touch of salt and cook until soft. Once tender, remove from the heat and leave to one side.
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Make green veggie filling:
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03 Using a large frying pan add extra virgin olive oil. Heat and add kale and spinach. Cook and when soft add the lemon juice and salt and pepper to taste. Remove from the heat. Tip into a food processor and pulse to a coarse puree. Leave to one side.
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Mash potatoes:
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04 Drain water from potatoes. Mash with extra virgin olive oil and check seasoning.
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Assemble:
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05 Spoon all the cooked lentils into the base of your chosen pie dish. Add the coarsely chopped green veggie filling and spread all over the top. Finish with a thick layer of creamy mashed potato.
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Serve:
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06 Take to the table hot, and serve with your favourite vegan sauce - tomato or HP.
Notes
This recipe is basically for a vegan/vegetarian version of a classic cottage pie but of course, with no animal ingredient. Serve immediately or for a toasted potato top version this pie can be made ahead and reheated in a hot oven (30 minutes or so) - see image #2. Can be frozen, defrosted and again re-heated in a hot oven. Please note this recipe quantity will make one large deep pie or 2 x 20cm shallow dishes.
