This article was written for Annabel & Grace, which is now part of Rest Less.
Veggie Cottage Pie
Ingredients
Rapeseed oil for frying
onion 1, diced
1 leek, halved lengthways and sliced
1 carrot peeled and diced
1 stick of celery, diced
1/2 small butternut squash, diced
1parsnip, diced
10 chestnut mushrooms, quartered
1vegetable stock cube
1 garlic clove, finely chopped
2 tbsp tomato puree
2 tsp paprika
400g tin of green lentils, drained & rinsed
leaves from a few fresh thyme sprigs
12 sage leaves, finely chopped
1tsp dried marjoram
200g spinach
500g floury potatoes
butter for mashing
How to prepare
Heat the oil in a large frying pan and add the veg plus the crumbled stock cube. Cook gently, stirring occasionally until they are just softened but still brightly coloured. Stir in the tomato p
urée and the spices and continue to cook for 2 minutes. Add 200ml of water, the lentils and the herbs, season well, cover and simmer for 15 minutes. Stir through the spinach, transfer to an ovenproof dish and set aside until needed.
Meanwhile cook the potatoes and mash according to taste.
Heat the oven to 190c
Top the vegetables with the mashed potatoes and cook in the oven for 25-30 minutes until the top is crisp and golden. Serve with something simple like garden peas.
Lots more vegetarian recipes available on CW, for example:
