6

Vegetarian cottage pie

Total Time
3 hr 30 min
Prep
25 min
Cook
3 hr 5 min
Serves
4
Difficulty
Easy
Ingredients

brown onion

1 medium, finely chopped

carrot(s)

1 medium, chopped

celery

1 individual, chopped

dry lentils

1 cup(s), brown variety rinsed and drained (200g)

canned diced tomatoes

400 g, (1x400g can)

herb and garlic tomato paste

2 tbs

fresh thyme

1 tsp, chopped

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)

Instructions

  1. Place onion, carrot, celery, lentils, tomatoes, paste, thyme, stock and kecap manis in a 4.5 litre (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 1.5 litre (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
SERVING SUGGESTION: Butter lettuce, Lebanese cucumber (chopped) and cherry tomatoes (halved), drizzled with balsamic vinegar and olive oil. TIP: Suitable to freeze for up to 3 months. VARIATION: dd steamed green such as broccolini or green beans to serve.

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