Cottage Pie (Vegan)

Name: Cottage Pie (Vegan)
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 Onion, finely chopped; 2 Carrots, finely chopped; 2 Garlic cloves, crushed; 2 Tbsp tomato purée; 800 g Chopped tomato (2 cans); 2 Tsp dried thyme; 150 g Dried red lentils; 700 ml Vegetable stock; 400 g Potato, mashed; 2 Spring onions; 50 g Soya mince (optional)

Ed @cook_11928374

Chippenham

Found this recipe in a Coop magazine, switched out a few ingredients to make it completely plant-based and served with garden peas.

This recipe can easily be reduced to make less servings or I like to freeze leftovers for another day.

Found this recipe in a Coop magazine, switched out a few ingredients to make it completely plant-based and served with garden peas.

This recipe can easily be reduced to make less servings or I like to freeze leftovers for another day.

Ed @cook_11928374

Chippenham

Found this recipe in a Coop magazine, switched out a few ingredients to make it completely plant-based and served with garden peas.

This recipe can easily be reduced to make less servings or I like to freeze leftovers for another day.

Found this recipe in a Coop magazine, switched out a few ingredients to make it completely plant-based and served with garden peas.

This recipe can easily be reduced to make less servings or I like to freeze leftovers for another day.

Saved

Ingredients

1 hour

4 servings

1Onion, finely chopped
2Carrots, finely chopped
2Garlic cloves, crushed
2 Tbsptomato purée
800 gChopped tomato (2 cans)
2 Tspdried thyme
150 gDried red lentils
700 mlVegetable stock
400 gPotato, mashed
2Spring onions
50 gSoya mince (optional)

Saved

Steps

1 hour

1

Heat onions & carrots in a large pan with a small amount of vegetable stock. Cook for 5-10 mins, until softened. Then add garlic and cook for a further 2 minutes.
2

Stir in tomato purée, chopped tomatoes, thyme, lentils & the remaining vegetable stock, then simmer for 25-30 minutes until the mixture is reduced and creamy. Season to taste.
3

Meanwhile, preheat oven to 200 degrees, cook potatoes & mash (Add dairy free spread & dash of almond milk for a creamy tasting mash). Then stir in the spring onion and season to taste.
4

Pour the lentil mixture into an ovenproof dish and spread evenly. Top with the mash potato and bake for 15-20 minutes, until crisp and golden.
5

Serve with seasonal vegetables.