Lentil Cottage Pie
A hearty vegan take on a British classic; with lentils and dairy-free mash potato this dish will warm you up whilst being packed full of nutrients!
To make this dish gluten free just take out the HP sauce and replace with a gluten free alternative
Cooking Method
- Pre-heat the oven 200c/gas mark 6/180c fan oven
- In a large frying pan with the oil, soften the onions and celery before adding the carrot and mushrooms
- In a separate pan of salted boiling water cook the potatoes and then, drain, mash and mix with the dairy free butter and non dairy milk. Then add half the parsley and set a side
- When the carrot and mushrooms are soft, add the tomato puree and cook for 2-3 more minutes
- Add the water and lentils and bring to the boil before adding the Puréety Cottage Pie seasoning. Simmer for 40-50 minutes or until thickened and the lentils are fully cooked through. Add the other half of the parsley
- Transfer into an ovenproof dish, top with the mash potato and bake for 20 minutes or until the mash is crisping up
Ingredients
- 1kg Potatoes , Peeled
- 80ml Non-Dairy Milk
- 3tbsp Vegan Butter
- 3tbsp Olive Oil
- 150g White Onion , Diced
- 100g Carrot , Grated
- 190g Green or Brown Lentils
- 400g Chopped Tomatoes
- 1tbsp Tomato Puree
- 250g Mushroom
- 2tbsp HP Sauce
- 80g Celery , Diced - finely
- 450ml Water
- 15g Parsley , Chopped
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