Petitchef

Hearty winter dishes: rich lentil cottage pie

Main Dish
4 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 4
A glug of olive oil

2-3 celery stalks

2 large carrots

2 garlic cloves

1/2 cup chopped semi sun-dried tomatoes

1 tin chopped Italian tomatoes

1 tbs tomato paste

1 tsp sugar

1 bay leaf

few sprigs of fresh thyme

1 cup vegetable stock

2 x 400 g tins brown lentils

Preparation

  • Preheat oven to 200C.
  • Heat oil in a large pan over medium heat and cook onion for a couple of minutes, before adding the garlic. Cook 1-2 minutes but be careful to ensure garlic does not burn.
  • Add the celery and carrots and stir for a minute to coat in the oil and garlic, then add all remaining filling ingredients except the lentils. Allow to simmer gently for about 20 minutes until the veggies have softened.
  • Stir through the lentils and season to taste with salt and freshly ground black pepper. Transfer the filling to an appropriately sized deep baking dish.
  • Meanwhile, cover potatoes in cold, salted water and bring to the boil, allowing to continue boiling until potatoes are tender. Drain potatoes and mash them in the saucepan.
  • Stir in the butter, milk, egg yolks and cheese. Spread over the filling and drag a fork over the potatoes to roughen them a bit - the rough parts will get crispy in the oven.
  • Bake 15 - 20 minutes in the preheated oven until bubbling and the potato is golden.





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