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The Plant Powered Show recipe
Lentil Cottage Pie -The Plant Powered Show at The Good Life Show

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.
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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