Lentil Cottage Pie

This dish from Rea-The Cooking Dietician is rich, saucy, and packed with flavour, as well as protein and fibre, making it a great substitute for traditional meat dishes. Not to mention the creamy and fluffy mashed potato topping, pure heaven! Give this dish a try for any occasion and you're sure to feel satisfied and energised.

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Course Dinner

Ingredients

4 Medium Potatoes, peeled and diced
2 Cups Coconut milk
50 g Flora Plant Spread
2 Cups Brown Lentils (pre-soaked in hot water for 30min)
¼ Cup Onion, finely diced
50 ml Olive oil
3 Cups McCain Peas, Carrots and Corn Vegetable Mix
1 Cup Vegetable stock
1 Cup Tomato puree
2 tbsp Paprika
2 tbsp Cumin
2 tbsp Dried Herbs
Salt & Pepper

Instructions

Place the diced potatoes in a pot and cover with water.
Place the potatoes on the stove and allow them to cook till they are soft.
Once the potatoes are cooked and soft drain the excess water.
Add the coconut milk and margarine to the potatoes and mash till the potatoes are soft.
Finish off by seasoning with some salt and pepper and set aside the mash.
Heat the cooking oil in a pot and sauté the diced onions till cooked and translucent.
Once the onions have cooked add the pre-soaked lentils and continue to sauté for a few more minutes.
Add the seasoning to the lentils, stir in well to ensure the seasoning mixes in well.
Add the vegetable stock and tomato puree and bring to a boil.
Then reduce the heat and allow the lentils to simmer for 15-20 minutes.
Once the lentils have cooked and are soft add the mixed vegetables and season with some salt and pepper.
Leave the lentils to simmer for 5 more minutes to allow the mixed vegetables to cook then remove form the heat and allow the lentil stew to cool down before assembling the cottage pie.

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