Vegetarian Veg Loaded Cottage Pie
Vege Loaded Cottage Pie
This vegetarian potato topped pie is a cost-effective meal for the whole family, simple to create and super delicious! Approx $15 all up and it serves 4-6 people.
Ingredients:
1 tbsp oil
1 onion, finely sliced
2 carrots, grated
2 sticks of celery, finely sliced
2 cans of brown lentils
1 can of chopped tomatoes
2 tbsps. tomato paste
2 cups of frozen peas
1 stock cube
1 heaped tbsp of a spice mix of your choice e.g. Moroccan, Mexican, Italian
600g potatoes, sliced
100g grated cheese
Optional: Finely chopped parsley
How to make:
Heat oil over a medium heat in a non-stick frying pan, add sliced onions and celery into frying pan, cook for 4-5 minutes until soft, stirring regularly
Add grated carrot into the pan, stirring intermittently, until soft
Rinse and drain lentils
Add spices, tomato paste, lentils, a stock cube, cover and leave to simmer
While pie filling is cooking, slice the potatoes, ready to add to the top
Stir frozen peas through the pie mixture and cook for a further minute, then transfer into pie dish
Top with sliced potatoes and grated cheese, cover with foil
Bake in the oven at 200 degrees C for 20 minutes with the foil on, then remove the foil and cook for another 15-20 minutes or until potatoes are cooked through and soft. The time will depend on the thickness of the potatoes, the thicker they are, the longer it takes to cook.
Remove from oven, if using, sprinkle with parsley and serve up.
Tips:
I use my amazing Kenwood Multipro GO to slice/grate the onions, celery, carrot and potatoes to make the job quick and easy!
Want to see a video how this is made? Click here
