Veggie Cottage Pie
The lentils and red wine make this cottage pie hearty and filling while the fact that it's meat-free makes it super-healthy and budget-friendly.
Serves 4-6.
Preheat the oven to 190ยบC.
Heat olive oil in a pan and add 1 sliced onion, 2 carrots cut into wedges (so that they don't go soggy when baked) and 2 sprigs of fresh thyme (leaves removed from the twigs). Fry for 5-10 minutes or until the onion is golden.
While the onion is frying, peel and chop 3 large potatoes. Boil for 10 minutes. Drain, then mash with butter and/or milk.
Once the onions are golden, add 200ml red wine, 150ml water, 1 can of tomatoes and 1 stock cube. Simmer for 10 minutes then add 1 can green lentils along with their juice. Simmer for another 10 minutes.
Pile the lentil mix into a pie dish then top with the mash and lots of grated cheddar.
Bake in the oven for 20 minutes. Alternatively, cover and chill for up to 2 days or freeze for up to 1 month.
Serve with some greens!
Serves 4-6.
Preheat the oven to 190ยบC.
Heat olive oil in a pan and add 1 sliced onion, 2 carrots cut into wedges (so that they don't go soggy when baked) and 2 sprigs of fresh thyme (leaves removed from the twigs). Fry for 5-10 minutes or until the onion is golden.
While the onion is frying, peel and chop 3 large potatoes. Boil for 10 minutes. Drain, then mash with butter and/or milk.
Once the onions are golden, add 200ml red wine, 150ml water, 1 can of tomatoes and 1 stock cube. Simmer for 10 minutes then add 1 can green lentils along with their juice. Simmer for another 10 minutes.
Pile the lentil mix into a pie dish then top with the mash and lots of grated cheddar.
Bake in the oven for 20 minutes. Alternatively, cover and chill for up to 2 days or freeze for up to 1 month.
Serve with some greens!
Comments
Post a Comment