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Vegetarian cottage pie

Vegetarian cottage pie

6
Points®
Total Time
6 hr 30 min
Prep
25 min
Cook
6 hr 5 min
Serves
4
Difficulty
Easy

Ingredients

Brown onion

1 medium, finely chopped

Carrot(s)

1 medium, chopped

Celery

1 stick(s), stick, chopped

Dry lentils

1 cup(s), (200g), brown variety, rinsed and drained

Canned diced tomatoes

400 g, (1 x 400g can)

Pizza sauce

2 tbs, herb and garlic variety

Fresh thyme

1 tsp, leaves

Vegetable stock

2 cup(s), (500ml)

Kecap manis

1 tbs, (sweet soy sauce)

Fresh flat-leaf parsley

2 tbs, chopped

Potato(es)

680 g, chopped

Skim milk

⅓ cup(s), (80ml)

Reduced fat oil spread

2 tsp

Cheddar cheese

40 g

Instructions

  1. Place onion, carrot, celery, lentils, tomatoes, pizza sauce, thyme, stock and kecap manis in a 5.5 litre slow cooker and stir to combine. Cook, covered, on low for 6 hours (or high for 3 hours) or until lentils have softened. Add parsley and stir to combine. Spoon mixture into a 1.5 litre capacity ovenproof dish.
  2. Meanwhile, boil, steam or microwave potatoes until tender. Drain. Mash in a bowl with milk and spread until smooth.
  3. Preheat grill on high. Top lentil mixture with mash and sprinkle with cheese. Cook for 2–3 minutes or until cheese is melted and golden. Serve.

Notes

TIPS: You’ll find dried lentils in the soup aisle of supermarkets. Green lentils can be substituted for brown lentils, if preferred. Serve with a side salad of lettuce leaves, halved cherry tomatoes and sliced cucumber.

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