Lentil Hotpot Cottage Pie

Lentil Hotpot Cottage Pie
Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4

11 Ingredients

  • 2tablespoons olive oil
  • 2 onions, peeled and finely diced
  • 250grams chestnut mushrooms, finely chopped
  • 2 medium carrots, peeled and grated
  • 3 cloves garlic, peeled and minced
  • 2teaspoons rosemary, dried
  • 400grams chopped tomatoes
  • 1tablespoons plain flour
  • 1 3/4 cup vegetable stock, hot, made with 1 stock cube
  • 800grams puy lentils, drained
  • 500grams potatoes, peeled and thinly sliced

Nutrition per serving

3650 Kilojoules or 872 Calories
42% of daily energy intake*
Protein
54.0grams
Fat
13.9grams
Carbs
110grams
Sugars
13.2grams

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

Description

A crispy potato topping adds a delicious twist to this vegan cottage pie.

Method

Step 1 of 3

Heat half of the oil in a large, non-stick pan on medium heat and cook the onions and carrots for 5 minutes, stirring. Stir in the garlic, rosemary and mushrooms and cook for 6-8 minutes. Add the flour and cook for 1 minute.

Step 2 of 3

Stir in the chopped tomatoes, stock and lentils and partially cover with the lid. Bring to the boil, reduce the heat and simmer for 15 minutes until reduced and thick.

Step 3 of 3

Pre-heat the oven to 180°C. Pour the mushroom mix into an ovenproof dish, arrange the potato slices on top, brush with oil and bake for 40 minutes, until golden and bubbling.

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