Photo of Vegetarian cottage pie by WW

Vegetarian cottage pie

10
6
3
SmartPoints® value per serving
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 individual, 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

680 g, chopped

Skim milk

cup(s), (80ml)

Reduced fat oil spread

2 tsp

Vintage cheddar cheese

cup(s), (40g), grated

Instructions

  1. Place onion, carrot, celery, lentils, tomatoes, paste, thyme, stock and kecap manis in a 4.5L (18-cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours), or until lentils have softened. Add parsley and stir to combine. Spoon mixture into a 1.5L (6-cup) 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.

Notes

You’ll find dried lentils in the soup aisle of supermarkets. Green lentils can be substituted for brown lentils, if preferred.