Lentil & Carrot Cottage Pie

I was talking to a neighbour about the ‘classics’ and comfort food the other day. This is funny for me, I ate meat most of my life and so a lot of the food I feel nostalgic about now has really lost it’s appeal to me. So this is a ‘new classic’ for me 🙂 Warming and healthy and best served with peas 🙂 <3

Ingredients

2 carrots

1 white onion

1/4 spring cabbage

150g green lentils

1 tin cannellini beans

1 tin chopped tomatoes

5 medium potatoes (I can’t be bothered to peel them but if you prefer do)

2 teaspoons of chilli flakes (fresh chilli would be just as good if not better!)

2 teaspoons of cumin

1 teaspoon paprika

3 teaspoons medium curry powder

2 teaspoons mixed herbs

Splash of milk or vegan alternative

Knob of butter or vegan alternative

Handful of grated cheddar or vegan alternative

Salt & Pepper

Cooking oil

 

Method:

1. Chop potatoes and boil in a pan until soft.
2. In a separate pan boil green lentils for 25-30 minutes or as instructed on the packet to ensure they are soft.
3. While potatoes are boiling finely chop onion, carrots and cabbage. Add to a pan with a little oil and fry. Add herbs, spices and chilli flakes. Add water as necessary to stop from sticking to the pan and cook until softened. Add as much salt & pepper as suits your taste.
4. When onions and carrots have started to soften (carrots will still have a bit of crunch!) add the tins of chopped tomatoes and beans. Stir well and cook for a further few minutes (until carrots have just a tiny bit of crunch).
5. Mix lentils into the vegetable mixture.
6. Scoop the lentil and veg mix into a large lasagne dish.
7. Drain and mash the potatoes. Add milk and butter.
8. Smooth the mashed potato over the vegetable mixture.
9. Top with grated cheese.
10. Bake in oven for 30 minutes at 180 degrees.
11. Enjoy… maybe with peas