Dinner,  Everlasting Health,  Foods For Health

Yummy Comfort Food…..that nearly tricked my man?! ;)

So….I made this yummy Root Veggie Cottage Pie last week c/o “Kenko Kitchen”. It has a heap of in-season root veggies…..& lentils! My man was nearly convinced there was meat in it cause it tasted sooo good. Try it out with your family tonight!

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Filling:

  • 1 onion diced
  • 2-3 garlic cloves, crushed
  • 1 Tbsp coconut oil
  • 1 carrot, finely chopped
  • 2 celery stalks, chopped
  • Salt & pepper to taste
  • 400g diced tinned tomatoes
  • 1 bay leaf
  • Rosemary sprig
  • Thyme sprig
  • 1/2 tsp dried marloram
  • 400g brown lentils
  • 200g red kidney beans (hubby’s suggestion)
  • 2 tsp chilli sauce
  • 1 tsp balsamic vinegar

Veggie Mash:

  • 1 sweet potato
  • 1 parsnip
  • 1/4 head cauliflower
  • 1 leek, diced
  • 1 garlic clove, crushed
  • handful sage leaves
  • 1 tbsp coconut oil
  • salt & pepper to taste
  • splash of coconut milk

Method:

  1. Preheat oven to 180 °C
  2. To make the filling, saute onion & garlic with coconut oil till translucent. Add carrot, celery and season with salt & pepper – cook for about 10mins.
  3. Add tomatoes, herbs, lentils & kidney beans. Leave to simmer for 10mins until lentils are tender.
  4. Add chilli sauce & balsamic vinegar & stir.
  5. To make the mash – steam sweet potato, parsnip & then cauliflower for 15-20mins.
  6. Saute leek & garlic with sage for 2mins in coconut oil. Season with salt & pepper.
  7. Once translucent, transfer to blender & add in steamed veggies. Add a splash of coconut milk & pulse till mixed.
  8. Place lentil mixture into individual ramekins or one big dish. Top with mash mixture, sprinkle with extra thyme.
  9. Bake in oven for 30mins until crisp on top.

Serves 5-6

 

 

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