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.
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.