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