Lentil & Veg Cottage Pie

Cottage Pie was always my favourite meal growing up - with a few tweaks to veganise it and it's still my fave! It's also super simple to make and this recipe has been enjoyed by vegans, vegetarians and meat eaters so it's definitely one for everyone.



Prep Time: 15 mins


Cook Time: 20 mins on hob + 20 mins in the oven


Total Time: 55 mins


Serves: 4




Ingredients

1 Onion

1 Leek

3 Carrots

3 Garlic Cloves

1 Veg stock cube dissolved in boiling water

100g or so of green lentils

Frozen Peas

Splash of Soy sauce (or a little more)

1 tbsp of Marmite

1-2 tbsp of Gravy granules

Salt + Pepper


For the mash:

6 Potatoes (or however many you think is reasonable depending on size of them)

Alternative milk (I use soya milk)

Vegan butter

Salt + Pepper

Tsp Mustard (dijon or english)

Yeast flakes (if you have them)


Method

Chop onion, garlic, carrots (I never bother peeling the carrots - no time for that) and leek. I would also peel and chop your potatoes at this point ready for the mash. Heat some oil in a frying pan or sauce pan and add the veg (minus the potatoes). Add salt (just a pinch), pepper and oregano (and any other herbs you think would go well). Place your potatoes in a separate saucepan in some water and put on high heat to boil. Add some salt to the water.


After 5 or so minutes, dissolve a vegetable stock cube in a jug of boiling water (however much water if says on the instructions but don't worry too much). I sometimes add an extra stock cube for more flavour - but that's totally up to you! Add half of the liquid to the pan of veg. Also add a splash or two of soy sauce.




Meanwhile, put the lentils in a sieve and rinse them under cold water. Do this for a minute or so. Then add the lentils to the pan and stir them in. Have the heat on medium. Then add marmite and gravy granules. The gravy granules should thicken the sauce a bit. Add the rest of the stock.




Leave to simmer on medium heat for about 15 mins - keep an eye though as you may want to turn it down to low heat. Check on the potatoes - stick a knife in them to see if they're soft yet. When they are soft, drain the water from the pan. In the saucepan now mash up the potatoes with a masher. Add a little salt, pepper, knob of alternative butter and some milk (a splash at a time - you want it moist but not too sloppy). Then add a sprinkling or so of yeast flakes (if you have them) and a teaspoon of mustard.


Once the lentils are soft, have a taste and see if you think anything else needs to be added. Maybe it needs more marmite or soy sauce. Place the mix in an oven dish. Then spoon the mash on top and even it out with a fork. Sprinkle yeast flakes or vegan cheeze (if you have them) on top and also some pepper



Place the dish in the oven for around 20 mins. After 10 mins of it being in, I like to put some broccoli on and when it's nearly done, mix up some gravy with added marmite and pepper too. Then serve up and enjoy!















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