Cottage Pie

This is a tasty little winter warmer (I know, it’s the middle of summer!) that’s great served up with some greens. Also damn good for you, what with all the veggies and lentils. An all round treat.

cottage pie

1 onion, chopped
2 carrots, peeled and sliced
3 mushrooms, sliced
50g peas (approx 2 tbsp)
1/2 cup puy lentils (green speckled lentils)
1 tsp cumin seeds
a splash of olive oil
1 clove of garlic, finely chopped
300ml of vegetable stock
1/3 of a red chilli, finely chopped
5-7 potatoes, peeled and diced (enough for about an inch of mash)
a knob of margarine
salt to taste

Fry onion and cumin in a medium sized sauce pan on a medium heat until onions become translucent (a few minutes). Add the mushrooms, carrots, garlic and chilli, and cook on a low heat until vegetables start to sweat.

Meanwhile, boil the potatoes in lots of salty water until soft (approx 15-20 minutes).

Add lentils to vegetables and stir to coat with juices. Add vegetable stock and bring to boil. Simmer on a low heat for 25-30 minutes until lentils are cooked but still firm. Let it rest for a moment while you finish off the mash.

Pre-heat oven to 200 degrees. Drain the potatoes and mash thoroughly with a knob of margarine until smooth(ish). You can also add olive oil, salt, or soy milk (to taste).

Put the lentils in a casserole dish and cover with mashed potato. Ruffle top of mash so that it’ll brown nicely. Put in oven for 20-25 minutes.

cottage pie whole

Serve hot, and enjoy. 🙂

As I said, this is especially nice with some green veg, maybe spinach and garlic, green beans or brussel sprouts. Or you can just have it on it’s own, as the mash balances the lentils quite nicely.

You can also make it with a bottle of beer instead of the vegetable stock. If you do just add it at the appropriate time, then simmer for 5 minutes until it has reduced a bit. Add a stock cube and more water if needed, then cook as before.

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