You will be missing out if this cottage pie doesn’t hit your #meatfreemonday menu soon. As the weather cools and the days get a little darker, it’s the perfect winter warmer. Plus, it’s one dish packed full of nutrition. Think…
- Cauliflower to support liver and metabolism
- Lentils for vegetarian protein, iron and fibre
- Tomatoes for powerful antioxidant lycopene
- Nutritional yeast to boost the B12 factor where otherwise it may go amiss in plant based foods
- Teff for that extra hit of protein, calcium and iron in the dish.
Vegetarian Cottage Pie
GF | DF | SF | V
3 tablespoons extra virgin olive oil
1 brown onion, peeled and chopped
2 cloves garlic, peeled and sliced
2 carrots, ends trimmed and diced
2 stalks celery, diced
2x 400g tins brown lentils, rinsed and drained
1 tablespoon tomato paste
2 tablespoons flour (we used gluten free teff flour)
1x 400g tin chopped tomatoes
2 bay leaves
2 teaspoons dried oregano or parsley leaves
1 head cauliflower (approximately 500g florets)
sea salt and black pepper
- Place a large frypan on medium heat, add 1 tablespoon of olive oil, onion, garlic, carrots and celery and saute for 6-8 minutes.
- Add lentils, tomato paste, flour, chopped tomatoes, bay leaves, herbs and 1 tin full (350-400ml) of water. Season with sea salt and black pepper, bring to the boil, then reduce heat and simmer for 30 minutes.
- Whilst simmering, steam the cauliflower florets until soft, then mash or puree with remaining olive oil, sea salt and black pepper.
- Preheat oven to 200C. Once lentil filling is cooked, pour into a large pie dish (1.5-2L capacity) and top with cauliflower mash. Place in top of oven and cook for 20-25 minutes. Allow to cool and set for approximately 5 minutes and serve.