Vegan Lentil Cottage Pie with Potato & Butternut Topping

A comforting family family - cottage pie!

Recipe developed by Catherine Stevonson

Serves 8

Ingredients

1 ½ Cups dry brown/green lentils

800g White potatoes, washed and cubed (*peel if desired)

600g Butternut, pitted, peeled and cubed

2 Tbsp olive oil

Salt & black pepper to taste

2 Onions, diced

2 Cloves garlic, crushed

2 Peppers, diced (any colour)

3 Carrots, diced

1 Tsp dried thyme

½ Tsp paprika

¼ Tsp ground black pepper

1 Tin chopped tomatoes (including juice)

1 ½ Cups vegetable or chicken stock (check if vegan, most are)

1 Cup frozen peas

2 Tbs chutney

2 Tbs cornflour

Method

Preheat the oven to 180°C. Spray a large ovenproof dish with cooking spray and set aside.

Rinse the lentils in a sieve and pick them over, checking for any small stones. Add them to a

medium sized pot, fill the pot with water (around 6 cups) and turn heat to medium-high.

Allow them to simmer for around 10 - 15 minutes until tender but not mushy. Drain and set aside.

While the lentils are cooking, add the cubed potatoes and butternut to a pot of boiling water, and keep them at a light boil until soft, around 10 minutes. Drain them well, then place them back into the cooking pot.

Add the olive oil and a good pinch of salt and some generous grinds of black pepper, then with a potato masher, mash well until smooth.

Meanwhile, add the diced onions, peppers, carrots, and crushed garlic to a large pot, over

medium heat. Saute in a drizzle of oil until softened.

Once soft, add thyme, paprika, ground black pepper and a good pinch of salt.

Add the tinned tomatoes, stock, frozen peas, and chutney to the onion mixture.

Mix the cornflour with a few tablespoons of water, then add it to the onion mixture, along with the cooked drained lentils.

At this stage check if the seasoning is to your liking and add more salt if necessary. Cook for

another 5 minutes or so until it has thickened.

Pour the lentil mix into the greased baking dish and smooth the top. Then carefully scoop the potato/butternut mixture over the top, smoothing out and trying to ensure even coverage. Pull a fork lightly over the top to create a rustic pattern.

Place in the preheated oven for 30 minutes, until bubbling. Turn the oven on to the grill setting and let it brown for an extra 5 minutes.

Serve hot from the oven and garnish with fresh parsley if desired.

Enjoy and let Albex Dishwashing Liquid help clean up the mess!