Photo of Quorn and lentil cottage pie by WW

Quorn and lentil cottage pie

3 - 7
PersonalPoints™ per serving
Total Time
1 hr 40 min
Prep
15 min
Cook
1 hr 25 min
Serves
4
Difficulty
Moderate

Ingredients

Dry lentils

110 g, Puy variety

Vegetable stock cube

1 individual, crumbled

Potato

600 g, peeled and chopped

Skim milk

2 tbs

Extra light cheddar cheese

½ cup(s), grated, (60g) grated

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Carrot(s)

1 medium, finely chopped

Celery

2 individual, sticks, finely chopped

Garlic

2 clove(s), crushed

Quorn Quorn, mince

200 g

Dried herbs

2 tsp, mixed variety

Gravy powder

1 tbs, vegetable variety

Vegemite spread

1½ tsp

Broccolini

320 g, to serve

Instructions

  1. Rinse and drain lentils. Place lentils in a medium saucepan with 400ml water and a pinch of salt. Cover and simmer for 15-20 minutes or until lentils are just tender and most of the water has been absorbed. Stir in stock cube until dissolved, adding a splash more water if needed.
  2. Meanwhile, bring a second medium saucepan of water to the boil, add potatoes and cook over low heat, stirring occasionally, for 15 minutes or until tender. Drain and mash well with milk and half the cheese. Season to taste with salt and pepper.
  3. Preheat oven to 200°C. Heat oil in a large frying pan, add onion, carrot, and celery and cook slowly for 15 minutes or until softened. Add garlic and cook for 2 minutes. Stir in Quorn, herbs, gravy powder, Vegemite and 1 cup (250ml) hot water and lentils, bring to the boil. Spoon mixture into a 1.25 litre (5-cup) ovenproof dish. Top with mash, using a fork to gently spread to edges. Scatter over remaining cheese and bake for 30-40 minutes or until golden.
  4. Just before serving, cook broccolini in a pan of boiling water for 3-4 minutes, or until just tender. Serve with cottage pie.