Vegetarian cottage pie
3
Points®
Total time: 6 hr 30 min • Prep: 25 min • Cook: 6 hr 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, chopped
Celery
1 stick(s), stick, chopped
Dry lentils
1 cup(s), (200g), brown variety, rinsed and drained
Canned diced tomatoes
400 g, (1 x 400g can)
Pizza sauce
2 tbs, herb and garlic variety
Fresh thyme
1 tsp, leaves
Vegetable stock
2 cup(s), (500ml)
Kecap manis
1 tbs, (sweet soy sauce)
Fresh flat-leaf parsley
2 tbs, chopped
Potato(es)
680 g, chopped
Skim milk
⅓ cup(s), (80ml)
Reduced fat oil spread
2 tsp
Cheddar cheese
40 g
Instructions
1
Place onion, carrot, celery, lentils, tomatoes, pizza sauce, thyme, stock and kecap manis in a 5.5 litre slow cooker and stir to combine. Cook, covered, on low for 6 hours (or high for 3 hours) or until lentils have softened. Add parsley and stir to combine. Spoon mixture into a 1.5 litre capacity ovenproof dish.
2
Meanwhile, boil, steam or microwave potatoes until tender. Drain. Mash in a bowl with milk and spread until smooth.
3
Preheat grill on high. Top lentil mixture with mash and sprinkle with cheese. Cook for 2–3 minutes or until cheese is melted and golden. Serve.
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