This cheesy mushroom lentil cottage pie is delicious with some onion gravy and a green vegetable such as broccoli. Homestyle Sweet Potato Cottage Pie Tender lean beef mince mixed with black garlic, carrots, peas, red lentils, kale and amaranth topped with sweet potato mash sprinkled with breadcrumbs, parsley and … 8. Put into a piping bag and pipe over the lentils - or freestyle it with a spoon. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Taste and adjust seasoning to taste. FILLING. It’s the time we’re craving comfort food like thick and fat plates of this Mashed Cauliflower Green Bean Casserole . How to make cottage pie with lentils. Cook for 30-40 minutes in a 200 degree C oven, or until potato top is browned nicely. Method. Spread the mash on top, then grate over the cheddar cheese. Bring to boil. The instruction how to make Lamb and lentil cottage pie. A classic beef cottage pie, with the twist of using lentils as a frugal way to bulk up the meat and get more portions out of a smaller amount of meat. I also soaked the soup mix … Lentil Cottage Pie Read More » Green lentil shepherd’s pie is perfect for meatless Monday’s or when you’re just looking for a tasty alternative version to meat. Heat oil in a large saucepan over a medium heat. Crumble the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) into the pan. *To cook lentils - add 1 cup of dry lentils to 2 cups of water. Fall is not just close, it’s here. My low-carb cottage pie. You can … Put the butter and milk in the pan and warm through over a low heat. Method. This isn’t your traditional shepherd’s pie, I’ve swapped lentils for meat, sweet potato mash for regular mash and a tomato based sauce instead of gravy sauce. Preheat oven to hot. Add garlic then a splash of Worcecshire sauce with some herbs, continue cooking a … Add onion, carrot and celery and cook for 7 minutes, stirring occasionally. Add the mashed potato topping and smooth down with a knife, spoon or fork. Lentil Cottage Pie. Put in a suitable oven proof container and top with the mash, then the cheese. Preheat oven to 200°C or 180°C fan-forced. Delicious and super easy to make, this Chickpea Lentil Shepherd’s Pie is entirely vegan, gluten free and definitely a must make for the holidays or any day. Cook for 3 minutes or until onion softens. 3. Bake for 30 … ADD YOUR PHOTO. STEP 2. This is my version of a Lentil Cottage Pie. Add lentils, stock, carrots and tomatoes. Sautu00e9 mushrooms, onion, carrot, zucchini and garlic for 3-4 mins, until onion is tender. Preheat the oven to 210°C / 200°C fan oven / 410°F. Spread the mash over the filling. Bake, uncovered, for 30 minutes or until pie … Simmer for 2-3 minutes, or until thickened slightly. Pop in the oven and cook for about 45 minutes on gas mark 6 or 7 (200C/400F or 220C/425F). Add lentils (which will have absorbed all the stock) to pan with vegetables and add tomato puree. Recipe by MellowMel. To make the pastry, place the flour, butter, salt and sugar in the bowl of a food processor with the blade attachment fitted and pulse until the mixture resembles fine crumbs. Turn oven to 180 degrees C, fan-forced 160 degrees C. Heat oil in a medium saucepan and gently cook chopped onions until softened. This Lentil … Heat oil in a large deep-sided frying pan over a medium heat. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to a boil. Put the main ‘lentil’ part, that you previously cooked, into a casserole dish. Add ginger, chillies and garlic and stir for a few minutes, then add spices & stir for a few minutes. Preheat oven to 200C. Preheat oven to 180C. Instructions. To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden. Turn heat down to a simmer while you mash the potatoes with butter and plenty of pepper. Nutritional Info. 1 medium onion (diced) 2 cloves garlic (minced) 1 1/2 cups uncooked brown or green lentils (rinsed and drained) 4 cups vegetable stock (DIY or store-bought) 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh) 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn. lentil, potato, peas, carrot, cream, tomato paste, vegetable powder, spices, sugar, maize starch, modified potato starch, maize starch, oat fibre (wheat free), modified maize starch, thickeners (carrageenan, guar gum), salt, herbs, xantham gum (415) Add the egg to the mixer and process until the dough begins to clump together, adding a tiny bit of water only if absolutely necessary. 1. The pie can be frozen whole or in individual servings, once the topping is on but before the final bake. It is one of these where I just “wing it” and throw in whatever bits I want to use up so some of the ingredients are optional. Place in the oven and bake for 30-35 minutes - or until the mash is lightly golden in places. Heat oil in a large heavy-based saucepan over medium-high heat. Add the frozen peas and season to taste. Heat oil in a large saucepan on high. Add tomato paste, sauce, lentils and Campbell’s Real stock – Vegetable. I soaked lentils last night and then boiled them for about 20 mins. Turn up the heat, add 200g sliced chestnut … Add onion, carrot and celery. STEP 1. Melt remaining spread in medium deep frying pan; cook onion and garlic, stirring, until onion softens. Leftover lentils work perfectly in this recipe, so make them ahead of time to save time (and pots) on the day you make this Cottage Pie. Come back to your pie mix. Add onion, carrot, celery and garlic. Add mince and cook for 10 minutes, breaking up lumps with the back of a wooden spoon, or until evenly browned. Drain the potatoes once done and mash with a potato masher. Veg & lentil cottage pie: Michela Chiappa 1:11 Vegetarian This cottage pie is super easy, really tasty and brilliantly versatile - blitz up for baby before seasoning and adding a parmesan and sweet potato topping for toddler and adults. Mash in large bowl with half of the spread. MAKE IT SHINE! Add the tomato paste, polpa, lentils, stock, Worcestershire sauce, herbs and brown sugar and stir to combine. STEP 1 1. Put the potatoes in a large pot and fill with cold water. Once the peas have defrosted, spoon the filling into an ovenproof dish. Add finely chopped carrots and celery, tomato puree, Worcestershire sauce and stock, and cook until the vegetables have softened, about 10 minutes. 3. Or you could always use a can of something. Boil, steam or microwave potato until tender; drain. Method. Stir in paste and cook for 1 minute. The ultimate Vegan Lentil Shepherd's Pie featuring rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown & … Heat a pot with olive oil and sauté the onion on low-med heat for about 10 minutes or until softened. Ingredients. Heat oil in a frying pan over medium-high heat. Serve straight from the oven! Preparation Time. 60 minutes. Slide under the grill for five minutes or until bubbling and golden with a crispy top. Season, then stir in the cheese. Spoon over the mash, place on a tray, bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary. It's a fantastic budget recipe, and very popular with my children. Bake in a preheated oven at gas mark 4, 180 degrees until browned on top. Add carrot and celery and continue to cook on low heat. 4 Serving(s) The Lentil Cottage Pie is a lovely savoury dish that … Reduce heat to med-low and simmer for 15-20 minutes until lentils are tender, but still a bit firm, not mushy. Add the butter and milk and season well. Add the water, lentils and currants to the frying pan. Servings. Lentil Cottage Pie. Recipe Description. Serve with a pile of greens, whichever are in season. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth. The green lentils can be replaced with brown ones, chickpeas, kidney beans, haricot beans, or any of the other beans. I grew up eating vegetarian shepherds pie, my mum would switch the meat for lentils, beans or soya mince. Add lentil mix into a glass dish and top with the mashed potatoes. Lightly grease a 2-litre ovenproof dish. Spoon beef mixture into a 2.5-litre (10-cup) ovenproof dish. Add onion, celery and carrot and cook, stirring, for 10 minutes or until softened. Transfer to a bowl. This tasted just as rich and delicious as a meat shepherds pie, but it's a great deal cheaper to make with lentils. Saute finely chopped onion and garlic in a pan until it’s soft and translucent. Tip the lentils (juices and all) into the veg pan, bring to the boil, then season to taste. 2. Preheat oven to 220°C/200°C fan-forced. Method. It’s a meal I’ll always associate with cosy, comforting family times. This combination makes a tasty cottage pie, but is also ideal for adding that half cup of baked beans in the fridge, a few spicy chickpeas etc. Just like my green lentil lasagne you can substitute meat with pulses and the original recipe is still as delicious! Vegetarian version of our famous cottage pie! Preheat oven to 200C. Spread topping over beef mixture; sprinkle with cheese. Cover and bring to a boil. Lentil Cottage Pie ZXX. IngredientsMethod. 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