Vegetarian Cottage Pie
Tasty vegetable and lentil base topped with mashed potato. Lovely healthy comfort food for a winter night :D Note: though the list of ingredients can at first be daunting, dont be put off. Most are just seasoning that can be added at your own pace.
Yield
6 servingsPrep
45 minCook
60 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 800 | grams |
new potatoes
quatered |
|
| 20 | grams |
butter
|
|
| 3 | tablespoons |
milk
|
|
| ½ | cup |
Parmesan cheese
|
|
| 1 | medium |
yellow onion
finely chopped |
|
| 1 | clove |
garlic
crushed |
|
| 1 | teaspoon |
curry powder
|
|
| 415 | grams |
tomatoes, canned, crushed
|
|
| 50 | frozen |
spinach
|
*
|
| 250 | millilitres |
vegetable stock
|
|
| 250 | millilitres |
water
|
|
| 2 | tbsp |
tomato paste
|
*
|
| ⅓ | cup |
red wine
dry |
*
|
| 1 | teaspoon |
dry mustard
|
|
| ⅔ | cup |
lentils, red (masoor dal)
|
|
| 1 | medium |
carrots
diced |
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
soy sauce, tamari
|
|
| 2 | teaspoon |
worcestershire sauce
|
|
| ½ | cup |
peas, frozen
|
*
|
| ½ | cup |
italian parsley
coarsley chopped |
|
| 1 | tablespoons |
butter
extra |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8E+2 | grams |
new potatoes
quatered |
|
| 2E+1 | grams |
butter
|
|
| 45 | ml |
milk
|
|
| 118 | ml |
Parmesan cheese
|
|
| 1 | medium |
yellow onion
finely chopped |
|
| 1 | clove |
garlic
crushed |
|
| 5 | ml |
curry powder
|
|
| 415 | grams |
tomatoes, canned, crushed
|
|
| 5E+1 | frozen |
spinach
|
*
|
| 2.5E+2 | millilitres |
vegetable stock
|
|
| 2.5E+2 | millilitres |
water
|
|
| 2 | tbsp |
tomato paste
|
*
|
| 79 | ml |
red wine
dry |
*
|
| 5 | ml |
dry mustard
|
|
| 158 | ml |
lentils, red (masoor dal)
|
|
| 1 | medium |
carrots
diced |
|
| 5 | ml |
oregano
|
|
| 5 | ml |
soy sauce, tamari
|
|
| 1E+1 | ml |
worcestershire sauce
|
|
| 118 | ml |
peas, frozen
|
*
|
| 118 | ml |
italian parsley
coarsley chopped |
|
| 15 | ml |
butter
extra |
|
Directions
Preheat oven to 350℉ (180℃) F. Boil potatoes until soft, drain. Mash with butter, milk and parmesan cheese.
Fry onion and garlic with a little oil in a large saucepan until onion softens. Add curry powder and mustard powder and stir for one minute.
Add undrained tomatoes, spinach, vegetable stock, water, tomato paste, wine, mustard powder, lentils, carrot, oregano, soy and Worcestershire sauce.
Bring to boil, reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Add peas and parsley, simmer for 5 minutes.
Spoon mixture into a large casserole dish and spread mashed potato on top. Dot small blobs of margarine or butter over potato as this will make it brown nicely in the oven.
Bake uncovered for 20 minutes. Stand pie for 10 minutes before serving. Serve with tomato sauce.
Note:
Can also be used for individual cottage pies in small dishes, or for Sheppard�s pie (large or small) in pastry. Keeps well in the fridge, could be frozen without the potato.
