Lentil Cottage Pie
1 440g can brown lentils
1 Tbsp oil
1 brown onion, diced
1 cup frozen peas
2 carrots, diced
6 button mushrooms, sliced
½ head cauliflower, diced finely into florets
2 cloves garlic, crushed
salt & pepper to season
1 x 440g tin diced tomatoes
2 Tbsp tomato paste
dash worcestershire sauce
1 tsp dried rosemary or1 sprig fresh, diced
500ml low sodium vegetable stock
500g white potatoes, diced
1 knob butter
Preheat oven to 180°C.
Heat oil in a large frypan and cook onions until soft.
Add carrots, mushrooms, cauliflower, salt & pepper, thyme & rosemary, stir to combine. Add lentils, stock, tomato paste & tinned tomatoes, and worcestershire sauce and bring to the boil. Reduce to a simmer and cook for 10 minutes, allowing the stock to thicken and reduce. Remove from heat.
In a separate saucepan, boil potatoes until soft and cooked through. Remove from heat, add butter and milk and mash.
Pour lentil mixture into a baking dish. Top with mashed potato mixture. Cook for 30 minutes, or until potatoes are golden on top.
*To make a DAIRY-FREE version, swap butter for olive oil, and milk for oat milk *