Lentil & Vegetable Cottage Pie

Jun 27

Written By Amy Graham

Serves 8

2 tablespoons extra virgin olive oil or ghee
2 small fennel bulbs & fronds, diced
½ cup fresh coriander, stems and leaves finely chopped
4 garlic cloves, minced
3 medium carrots, diced or grated
2 medium zucchinis diced
4 cups baby spinach leaves (or any greens on hand)
4 sprigs rosemary, leaves picked and finely chopped
1 teaspoon cayenne pepper (adjust to taste)
2 tablespoons tomato paste
2 cups vegetable stock
1 cup frozen peas
2 cups cooked lentils - french, red or green work best - soak for 2 hours & rinse before cooking.

Preheat the oven to 180°C (350°F). Prepare a large oven-proof baking dish (approximately 33 x 23 cm / 13 x 9 inches).
Heat the olive oil or ghee in a large frying pan over medium heat. Add the fennel, coriander stems, garlic, carrots, zucchini, rosemary and cayenne pepper. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the tomato paste and cook for 1 minute. Pour in the vegetable stock and bring to a boil. Reduce to a simmer for 8–10 minutes, until slightly thickened.
Stir through the spinach until wilted, then add the peas and cooked lentils. Cook for a further 2 minutes. Taste and season if needed.
Meanwhile, bring a large saucepan of salted water to the boil. Add the cauliflower, potato and sweet potato and cook for 12–15 minutes, or until very tender. Drain well, add the butter and mash until smooth. Season with salt and pepper.
Spoon the filling evenly into the prepared baking dish. Spread the mashed cauliflower, potato and sweet potato mixture over the top, smoothing with the back of a spoon.
Sprinkle the grated Cheddar evenly over the mash.
Bake for 20 - 30 minutes, or until the filling is bubbling around the edges and the cheese is melted, golden and lightly crisp.
Allow the pie to stand for 5 - 10 minutes before serving.
ENJOY

Amy Graham