Vegetable & Lentil Cottage Pie
Serving: 6
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Directions
- Preheat the oven to 180ºC.
- Heat 1 Tbs. Olive Oil in a medium pan on a medium heat, add the sliced red pepper, diced baby marrow, onion and mushroom.
- Pop the lid on and cook for 5 to 10 minutes, or until softened. Add the lentils, stock and peas, then bring to the boil, stirring regularly.
- Once boiling, reduce to a simmer and cook for 5-10 minutes, or until the vegetables are cooked through.
- Season to taste with sea salt and black pepper, then add the tomato purée.
- Season to taste with sea salt and black pepper, then add the tomato purée.
- Transfer the filling to a 15cm x 20cm ovenproof dish and sprinkle with the potato & cheese mix.
- Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through and the filling is piping hot.
Ingredients
- 1 Medium Red Pepper
- 2 Large Baby Marrows
- 1 Small Onion
- 1 Punnet Mushrooms
- 1 tbsp Olive Oil
- 1 Tin Lentils
- 500 ml Vegetable Stock
- 100 g Frozen Peas
- Himalayan Salt
- Freshly Ground Black Pepper
- 200 ml Tomato Puree
- 30 g Mozzarella Cheese
- 2 Medium Potatoes (180g)