Lentil Cottage/Shepherds Pie

Name: Lentil Cottage/Shepherds Pie
Cook time: 30 min
Ingredients: 5 medium potatoes; 3 tbsp vegan butter; 300 ml milk; 0.5 tsp nutmeg; salt and black pepper; 2 tbsp vegan cheese (optional); 1 tbsp oil; 1 small onion, diced; 2 cup brown lentils, cooked; 2 medium carrots, diced; 2 stalks of celery, diced; 150 g frozen peas; 2 garlic cloves, minced; 1 tbsp Worcester sauce; 2 tbsp tomato purée; 300 ml vegetable stock; salt and black pepper to taste

when it's too hot for a roast, but you still want something hearty, this is the dish you can prep for multiple meals in advance

Cook time30 minutes

Ingredients

Potato topping

Lentil layer

Directions

1
Boil your potatoes until soft whilst making the bottom layer.
2
Fry off the onions for 2-3mins until translucent before adding in the carrots and celery and herbs for another 3mins
3
Add in the Worcester sauce, wine, peas and lentils and cook for a further 5mins
4
Reduce the heat to low and add in the stock
5
Cook for another 3-5mins on low before transferring to a dish to layer
6
Preheat the oven at 200 c. Wait for the potato to cool before mashing - this makes the top layer extra crispy
7
Add all the top layer ingredients to a bowl and mash until smooth
8
Layer on top of the lentil mixture and drag a fork lightly across the top to create texture
9
Cook in the oven for 30mins or desired golden-ness

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