Cottage Pie

Yes you can have a vegetarian cottage pie and it is pretty tasty! I even had Rachel test it out on meat loving BagDaddy Steve! He said it wasn’t the same as meat but was nice all the same, and coming from him that meant a lot! We use lentils in place of the mince which gives it the same sort of mouth feel as mince and whether I do it as mince or lentils there is a good whack of veggies in there too. For instance 00Steve’s youngest brother is the pickiest eater I have ever fed (bar those with allergies but they can’t help that) but because I grate the veggies in he couldn’t just pick it out and he ate the lot, on more than one occasion!

  • 1 cup red lentils
  • 1 medium parsnip
  • 1 medium carrot
  • 2 shallots
  • 1 aubergine
  • 2 small sweet potatoes
  • 2 small white potatoes
  • Small chunk of red leceister cheese
  • 1 veggie stock cube
  • 2 tsp veggiemite
  • 2 tsp Worcestershire sauce
  • 1 tsp wholegrain mustard
  • ½ tsp thyme
  • 1 ½ tbsp butterLentil Cottage Pie

First wrap the aubergine in foil and place on a baking tray in the oven at 180c for 1 hour. Peel the parsnip and carrot then grate, remove the skin from the shallots and finely dice/

Add your veggies and lentils to a pan, add around a tbsp of oil and gently sautee. Cut your potatoes into chunks and cover with cold salted water, bring to the boil and cook till tender.

In the veggie mix add the stock cube, veggiemite and mustard, then cover with boiling water, Once the aubergine has finished roasting remove the skin and roughly chop into small chunks then add to the veggies

Allow the veggie mix to simmer, stirring frequently till the water has been absorbed, drain the potatoes then add the butter, cheese, thyme and mash till smooth.

Pour the veggie mix into a casserole or stew dish that is oven proof and top with the potato mix. Cook in the oven for 30 minutes or until the potato topping has crisped up

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