Vegetarian Lentil and Sweet Potato Cottage Pie

cottage Pie

We use Lentils quite alot. I use this same mix to make lentil tacos too. We also love lentil burgers. The kids love them and my husband is coming round to them- he likes them because he can feel full after eating them. I like them for their protein profile and the texture when cooked works well for ‘mince like’ consistency.

1 Cup Puy lentils (soaked and drained)

2 cups Stock

(we are not strict vegetarians so our stock is bone broth but you can use vegetable stock)

1/2 cup Passata tomatos or fresh skinned and seeded tomatos

1 Carrot

1 Onion

1-2 sticks of Celery

1/2 Green/red pepper (optional)

1-3 cloves of garlic (we love garlic)

1 tbs fresh herbs chopped (thyme, basil, parsley, oregano)

1 bay leaf

Salt Pepper

Sweet Potato Mash

I first put the carrot, celery, onion, garlic, pepper and herbs in the food processor to finely chop. Throw everything else into a pot or a slow cooker and cook slowly until the lentils are soft (4 hours on slow in a slow cooker).

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For the top of the cottage pie make the sweet potato mash (you can also add the herb butter cubes to the mix too). Add some cheese (I like sheeps cheese- optional). Then put in the oven at 200 C till heated through normally 15-20 mins.

Serve with some green vegetables or salad.

This is also a great weaning dish for babies a they can use their hands to eat this.

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