Cottage Pie Lentils
Ingredients 200 g cooked lentils 200 ml vegetable stock 2 tbsp tomato paste 1 onion 2 celery sticks 3 medium carrots 2 garlic cloves 1 tsp worcestershire sauce.
Cottage pie lentils. Heat the oil in a large pan and add the minced beef. Heat oven to 200c 180c fan gas 4. Add the vegetables back to.
Quick and easy to make and perfect for a meatless monday meal. Stir in the mixed. Sign up to our newsletter newsletter.
Imogen is from west dorset uk. Bake the shepherd s pie for 15 minutes then broil on high until the top is golden. Cook for 5 mins until browned all over then add the carrot and cook for 2 mins more.
Cover and simmer for 25 30 minutes until the broth. A twist on the traditional cottage. This is a tasty vegan main course that is both warming and satisfying.
Description a healthy vegetarian cottage pie made with lentils and a rich tomato base topped with grated cheese and mash potato and more cheese and then grilled to perfection. Scoop seasoned lentils into a prepared casserole dish spread the top with mashed potatoes. Arrange the potato slices on top of the lentils overlapping them slightly like in the picture above.
Spoon the cheesy seasoned mash over the cooled vegetable and lentil layer. Cook the lentils with herbs spices veggies except peas and veggie broth until tender. Spread it evenly over the surface making patterns like furrows with a round bladed knife to create an attractive textured effect.