Green Lentil Cottage Pie Recipe
by Matt Pritchard
Serves
4
Ingredients
- 1kg potatoes, peeled, quartered if large
- 1tbsp rapeseed oil
- 1 red onion, chopped into chunky pieces
- 1 courgette, chopped into chunky pieces
- 4 carrots, chopped into chunky pieces
- 3 red peppers, chopped into chunky pieces
- 2 fresh tomatoes, roughly chopped
- 500ml vegetable stock
- 400g can chopped tomatoes
- 1tbsp tomato purée
- 200g green lentils, rinsed – works better than canned lentils
- 1tsp smoked paprika, plus extra to serve
- 2 bay leaves
- 3tbsp dairy-free spread
- 6tbsp dairy-free milk
- salt
Method
Preheat the oven to 200°C /gas mark 6. Put the potatoes into a saucepan of water and bring to a boil. Boil for 15–20 minutes, until tender.
Meanwhile, heat the oil in a saucepan over medium heat, add the chopped veg, except for the tomatoes, and sweat for around 5 minutes. Season, add the fresh tomatoes, give it a stir and cook for another 10 minutes, until soft.
Pour the stock into the saucepan, then mix in the canned tomatoes, tomato puree and 150ml water. Stir in the lentils, then simmer for 20 minutes until the lentils are almost tender. Add the smoked paprika and bay leaves and stir.
Once the potatoes are ready, drain well, then return them to the pan, add the dairy-free spread and milk and mash.
Once the green lentils have grown in size and have absorbed some of the liquid, transfer the mixture to an ovenproof dish. Pipe or spoon over your potato and finish with a sprinkling of smoked paprika. Transfer the dish to the oven and bake for 20 minutes or so, until the potato is golden on top.
Taken from Dirty Vegan by Matt Pritchard. Published by Mitchell Beazley. Photography by Jamie Orlando Smith and Chris Terry. Dirty Vegan is available to view on BBC iPlayer
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