Lots of Veges
Pie for Days
Steaming & Ready to Eat
Our Lentil Cottage Pie is cheap to make, nutritious, full of vegetables, and is absolutely delicious. We make it once a week, and eat it over the course of the week. We often freeze it in portion sizes as well.
1 x Brown Onion (finely diced)
1 x Small Red Capsicum (finely diced)
1 x Large Carrot (finely diced or grated)
1 x Large zucchini (finely diced or grated)
3 x Garlic Cloves (finely diced)
2 x Large Field Mushrooms (finely diced)
1 x 400g or 425g tin of Crushed Tomatoes
1 x 400g tin of Macro Certified Organic Brown Lentils (well rinsed)
1 to 1.5 small tubs of Tomato Paste (to taste)
BBQ Sauce, Paprika, Salt & Pepper (to taste)
1/4 cup of Boiling Water
1 x large serving of Fluffy Whipped Mashed Potatoes (with Soy Milk)
Fry the Onion and Capsicum in a small amount of Organic Rice Bran Oil for approximately 7 minutes.
Add the Carrot, Zucchini and Garlic, and fry with the lid on until tender.
Add Mushrooms and fry with the lid on until the Mushrooms relax.
Add all other ingredients (except the mashed potatoes), and heat through.
Place the mixture in a large casserole dish, and cover with mashed potatoes that have been mashed, and hand whipped with a wooden spoon with some soy milk. We use VitaSoy Soy Milky as it has a lovely mild taste.
Place the uncovered dish in an oven, and cook through on 180 degrees celsius, until the liquid from the cottage pie has been bubbling up for a while, and the potatoes have a nice crispy top to them.
Serve whilst hot.
Note: If you use a different can of Brown Lentils, then ensure that it is not high in Sodium. The Macro brand has 84g per can, whilst other brands are much, much higher. If you prefer to use dried Lentils, then you will need to prepare them ahead of time. This involves soaking them for 4 hours, tipping off the water, rinsing them, and then cooking them in fresh water for about 25 minutes, until they are tender. Then simply drain them, and add them to your cottage pie (as per the recipe method).