Country garden cottage pie
Free from:
Eggs
Gluten
Wheat
Serves 4.
Ingredients
- 900g potato, mashed
- 2 tbsp vegetable oil
- 1 medium onion, chopped
- 150g lentils
- 1 clove garlic, crushed
- 100g grated vegetarian cheddar cheese
- 2 carrots, diced
- 1 tbsp tomato puree
- 1 medium green pepper, diced
- 60g mushrooms, sliced
- 1 tsp dried basil
- pinch cayenne (optional)
- salt and pepper
Method
- Cook the lentils in plenty of water until just soft, drain, but save ½pint of the cooking liquid.
- While the lentils are cooking saute the onion, garlic, basil and cayenne in the oil until soft but not brown. Add the carrot, pepper and mushrooms. Cover and cook over a low heat for 10 minutes or until the carrot has softened.
- Add the cooked lentils, tomato puree and seasoning. If the mixture is very thick add a little of the reserved cooking liquid from the lentils.
- Cook for a further five minutes, transfer to an oven-proof dish, cover with mashed potato and sprinkle the grated cheese on top.
- Bake for 30 minutes in a moderate oven, until the top is golden brown.