Veggie Loaded Cottage Pie
A delicious, nutritionally loaded cottage pie that is the perfect warming meal in winter. You can make this dish with 1/2 organic beef and 1/2 lentils or you can opt for completely veggie (all lentils and no beef) by replacing the beef with lentils.
Preparation: 30 mins
Servings: 6
Ingredients:
2tbs olive oil
2 cloves garlic, minced
1 onion finely chopped
2 medium carrots grated
3/4cup frozen peas
400g brown lentils
2 tbsp tamari soy sauce
300g beef (or replace with lentils)
2tbsp flour
2tbsp tomato paste
2c of beef or vegetable stock
Salt and pepper to taste
3 large kumara
1tsp butter
1-2 tbsp milk of choice
Method:
Heat the olive oil in a frying pan. Sautee the onion, garlic, carrot and then add soy sauce.
Add your lentils, peas, flour, tomato paste and stock and mix well. Bring to a simmer and turn down the heat and cook for 30 mins.
Cook the sweet potatoes in boiling water until soft and drain. Mix with butter, milk salt and pepper and then mash.
Assemble and bake your pie! Layer the lentil and sauce mix on the bottom of the baking dish and top with the sweet potato mash. Bake in the oven for 30-40mins. until the potato is golden brown on top.
