Lentil Cottage Pie Recipe

Lentil Cottage Pie Recipe – It’s gone awful cold here now. While the rest of Britain sweltered in an Indian Summer with temperatures hovering about the 30 degrees mark, up here in the West of Scotland things were a much more seasonable 15 degrees. While they were slapping on the SPF 30, we were ordering our snow boots via the internet. While they were enjoying the last barbecue of the summer, I was making…….this. see also : Vermont Maple & Oatmeal Pie recipe

Lentil Cottage Pie

  1. 800g potatoes, peeled and cut into chunks
  2. 2 tbso low fat spread
  3. 1 tbsp olive oil
  4. 1 medium onion, chopped
  5. 1 clove garlic, crushed
  6. 400g can of chopped tomatoes
  7. 500ml veg stock (cube is fine)
  8. 2 tablespoonfuls tomato purée
  9. 130g red lentils
  10. 1medium carrot, peeled and diced
  11. 50g frozen peas
  12. 2 tbsp veg Worcestershire sauce
  13. 1 tsp dried parsley

Lentil Pie

Place the potatoes in salted cold water and bring to the boil. Reduce the heat and simmer until tender. Drain, and then mash with the spread. Heat the olive oil in a large frying pan and cook the onion and the garlic together until the onion is soft. Add the tomatoes, stock, tomato purée, lentils and the carrot and bring to the boil. Reduce the heat and simmer, uncovered, for 5 to 10 minutes. Spoon the lentil mixture into a shallow oven-proof dish and top with the mashed potatoes and Bake in a hot (180 degrees) oven for 20 minutes. Leave it to stand for 10 minutes to cool down as the interior is piping hot – you don’t want to burn your tongue!!!!

 

You can always scatter some cheddar cheese over it to make a crunchier topping, but it tasted lovely just the way it was. see also : Swiss Chard Pie recipe

Tags: #pie recipe #pie recipes

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