Vegetarian lentil cottage pie
Serves 6
A little work
Prep:
Cook:
This warming cottage pie is packed full of veggies, suitable from 8 months
Skip to ingredients
- 1tbsp Olive oil
- 1 Onion (optional)finely chopped
- 150g Courgettefinely chopped
- 1 Clove of garliccrushed
- 400g Tinned chopped tomatoes
- 1tbsp Tomato purée
- 40g Frozen peas
- 1tbsp Fresh thymefinely chopped
- 300ml Very low salt vegetable stock
- 250g Lentils, green or brownrinsed and drained
- 750g Potatopeeled and chopped
- 30g Unsalted butter
- 100ml Milk
- 75g Cheddar cheesegrated
Method
step 1
Preheat the oven to 200°C/ fan 180°C/ gas mark 6.
step 2
In a large pan, heat the oil over a medium heat and cook the onion for 1 to 2 minutes. Add the carrot, courgette and garlic and cook for 1 minute.
step 3
Add the chopped tomatoes, tomato puree, peas, thyme, stock and lentils.
step 4
Bring to the boil, reduce the heat, then simmer gently for 40 minutes until the lentils are soft. Top up with water if the mixture dries out. Transfer to a large casserole dish.
step 5
Spread over the lentil mixture and run a fork over the top of the mash to make ridges. Bake for 15-20 minutes or until bubbling and golden.