-N.x
LENTIL COTTAGE PIE
Ingredients -
- 4 medium potatoes, chopped coarsely
- 1/2 cup milk, warmed
- 4 green onions, chopped finely
- 1/2 cup french green lentils
- 1 tablespoon olive oil
- 1 large brown onion, chopped finely
- 1 medium red capsicum, chopped coarsely
- 2 medium zucchine, chopped coarsely
- 1 medium eggplant, chopped coarsely
- 2 cloves onion, crushed
- 410g can crushed tomatoes
Method -
- Boil, steam or microwave potato until tender. Drain. Mash potato, adding milk and green onions until smooth.
- Meanwhile, cook lentils in a small saucepan of boiling water until tender. Rinse, drain, rinse. (for cooking instructions see the back of the packet. Usually takes about 20 minutes to cook)
- Preheat over to 200 degrees Celsius (180 for fan-forced)
- Heat oil in medium saucepan. Cook brown onion, capsicum, zucchini, eggplant and garlic. Stirring until vegetables are soft.
- Add lentils and undrained tomato and bring to the boil. Reduce the heat and simmer for about 10 minutes or until mixture has thickened.
- Spoon mixture into an oiled shallow baking dish (2.5L/10 cup) Spread potato on top.
- Bake uncovered for about 30 minutes or until top browns lighty.
Do you think a vegan gravy would work well instead of tomatoes? I seem to remember cottage pie with gravy from when I was younger.
ReplyDeletetomatoes, as in tomato sauce on top of it? gravy would definitely work once the pie is done - why not!? maybe try it with a bit of gravy first before putting it all over the pie?
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