Lentil Cottage Pie

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12 Ingredients

Number of servings

1kilograms Woolworths mashing potatoes, peeled, cut into 2cm cubes
1/4 cup milk
30grams butter, melted
1tablespoons extra virgin olive oil
2 brown onions, finely chopped
2 cloves garlic, crushed
1 1/2 cups dried red split lentils, rinsed
1/4 cup gravy powder
2tablespoons Worcestershire sauce
400grams no-added salt diced tomatoes
500grams Woolworths frozen carrots, peas & corn
1/4 bunch continental parsley, leaves picked

Nutrition per serving

23% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

A rich and flavoursome lentil and veg filling is topped with buttery mash for a new take on the classic cottage pie.

Method

Step 1 of 4

Preheat oven to 200°C/180°C fan-forced. Place potatoes in a medium saucepan and cover with cold water. Bring to the boil over high heat. Boil for 15 minutes or until tender. Drain. Return to pan and add milk and two-thirds of the butter. Mash until smooth. Set aside until needed.

Step 2 of 4

Meanwhile, heat oil in a 28cm ovenproof frypan with handles over medium heat. Add onion and cook for 4 minutes, stirring, or until softened. Add garlic, lentils, gravy powder, sauce, tomatoes, frozen vegetables and 1½ cups cold water. Increase heat to high and simmer for 2 minutes or until slightly thickened.

Step 3 of 4

Remove pan from heat and top with mash, spreading out to cover. Using back of a fork, make a crosshatched pattern. Drizzle remaining butter over top and season with pepper. Bake for 40 minutes or until golden and bubbling.

Step 4 of 4

Top cottage pie with parsley, then serve.