Vegetarian Cottage Pie

Preparation peel chop and boil the potatoes for 10 15 minutes until soft. 1 2 cup red wine. Add the onions and garlic and fry for 8 10 minutes over a medium high heat or until starting to turn golden stirring occasionally.

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3 onions olive oil a bunch of fresh thyme 15g 500g mushrooms 300g red split lentils 1 2 ltr organic vegetable stock 2 tsp worcestershire sauce 750g maris piper potatoes 100g kale.

Vegetarian cottage pie. We make a lovely lentil stew and top it with fluffy mashed potatoes before cooking it in the oven until it s perfectly golden. Add the mushrooms and cook until the edges begin to darken. Plus it s vegan gluten dairy free.

For the filling 1 tbsp rapeseed or groundnut oil 1 onion peeled finely chopped 1 garlic clove peeled crushed to a paste with the edge of a knife 1 large carrot peeled finely chopped 1 leek trimmed thinly sliced 2 tsp chopped fresh thyme leaves 300g 10 oz vegetarian mince fresh or frozen. Heat 2 tablespoons of the oil in a large non stick saute pan. 1 teaspoon salt more or less to taste 2 cups frozen peas.

Trim wash and slice the leeks 2cm thick then scrub the carrots swede and celeriac and chop to roughly the same size. This vegetarian cottage pie with lentils is a hearty satiating meal and the perfect option for a meatless dinner. Add the garlic and season with salt and pepper.

Add the tomato. 16 ounces fresh mushrooms sliced. 6 carrots peeled and chopped about 2 cups fresh herbs to taste i used 1 sprig of rosemary thyme and a bay leaf 2 tablespoons tomato paste.

Ingredients for the lentil filling. Meanwhile chop the carrots celery and onion sauté in vegan butter or oil for a few minutes. Good old family classic cottage pie made vegan friendly and is a perfect family comfort food dish for a chilly day.

Preheat the oven to 190ºc 375ºf gas 5. Pour the remaining tablespoon of oil into the pan tip in the carrots and swede and fry for 3 minutes. 1 2 cups veggie broth.

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