>"Cottage" Pie


Whilst pondering what to make for supper last night with some lentils I had soaking I saw a tweet from the lovely @girlonraw for a cooked “Harvest Pie” and decided to have a go making my husband’s old recipe for Cottage Pie, but substituting the meat with lentils.
Well we were both pretty pleased with the outcome so I wanted to share it with you.
Do try GirlonRaw’s recipe aswell here

This recipe makes enough for 8-10 servings – I make up half then freeze the rest, adding the topping when I want to cook it.

1 cup Puy lentils
1 cup of brown lentils
I large onion – chopped
3 garlic cloves – smashed and left for 10 minutes before finely chopping
2 tablespoons of olive oil/coconut oil
3 large Portobello mushrooms chopped into approx 2cm cubes
6 medium carrots – chopped into quarter rounds
2 cups of frozen peas
1 level teaspoon of ground cinnamon
2 teaspoons of dried mixed herbs
2 tablespoons of tomato purée
2 1/2 pints of vegetable stock (I use Marigold or Kallo )
Freshly ground black pepper

Topping (for 4-5 portions)
1 leek finely chopped – gently cooked in olive oil or coconut oil til tender
2 medium sized sweet potatoes – peeled, chopped then steamed til cooked (10 -15 minutes)

Pre soak the lentils in water for approx 4 hours (even better to sprout them for 2 days
Drain the water
In a large saucepen gently cook the onions in the oil until translucent then add the garlic and stir for a couple of minutes.
Add the cinnamon, stir in the mushrooms, carrots and lentils and cook over a gentle heat for a few minutes.
Next stir in the tomato purée and vegetable stock, cover and simmer for approx 30 minutes. you dont want the mixture to get dry – it needs a “gravy” so its worth checking to see whether you need to add a little extra water.

Whilst this is cooking cook the leeks gently in a saucepan with a little oil and steam the sweet potato. When both are cooked mix together with a fork to create a chunky mash.

When the lentil vegetable mixture is cooked add in the mixed herbs, peas and plenty of freshly ground black pepper – stir well.
In an ovenproof dish (approx 27cm x 20cm) spoon in half of the lentil vegetable mixture and scoop the topping over to cover. You can add some grated organic goats cheese if you are vegetarian.

Pop into a Pre-heated oven 170 degrees for 25 – 30 minutes, until the top in just going brown. Serve with some lightly steamed broccoli or cabbage.

Thanks again to Robyn @GirlonRaw and also my Husband!

2 Responses to “>"Cottage" Pie”
  1. Girl on Raw says:

    >Love this version!! Will have to try the leeks in the sweet potato too!

  2. From a self confessed meat lover, I have to say I really enjoyed this!
    Super filling too, I had no room for dessert ;-)

Leave A Comment