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+ +

Lentil Cottage Pie

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★★★★★

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- - - Servings: 4 + - + Servings: 4 +

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Ingredients

-                800g medium new potatoes, quartered
40g butter 
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
1 can crushed tomatoes
1 cup (250ml) vegetable stock
1 cup (250ml) water
2 tablespoons tomato paste 
⅓ cup (80ml) dry red wine
⅔ cup (130g) red lentils
1 medium carrot (120g), chopped finely 
½ cup (60g) frozen peas, thawed
⅓ cup coarsely chopped fresh flat-leaf parsley 

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Ingredients

+            
+              800g medium new potatoes, quartered
+            

+            
+              40g butter
+            

+            
+              1 medium brown onion (150g), chopped finely
+            

+            
+              1 clove garlic, crushed
+            

+            
+              1 can crushed tomatoes
+            

+            
+              1 cup (250ml) vegetable stock
+            

+            
+              1 cup (250ml) water
+            

+            
+              2 tablespoons tomato paste
+            

+            
+              ⅓ cup (80ml) dry red wine
+            

+            
+              ⅔ cup (130g) red lentils
+            

+            
+              1 medium carrot (120g), chopped finely
+            

+            
+              ½ cup (60g) frozen peas, thawed
+            

+            
+              ⅓ cup coarsely chopped fresh flat-leaf parsley
+            

+            

+          

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Description

Preheat oven to 220
Boil, steam or microwave potato until tender; drain. Mash in large bowl with half of the butter.
Melt remaining butter in medium deep frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Add peas and parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1-litre (4 cup) ovenproof dish. Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes before serving.

serves 4
per serving 9.7g fat (5.6g saturated); 1513kJ (362 cal); 49g carb tip If you're not concerned with keeping the fat content of this dish low, you can stir ½ cup of finely grated parmesan cheese into the potato mash before baking the cottage pie.

+ + +

Description

+ Preheat oven to 220
Boil, steam or microwave potato until + tender; drain. Mash in large bowl with half of the butter. +
Melt remaining butter in medium deep frying pan; cook onion + and garlic, stirring, until onion softens. Add undrained tomatoes, + stock, the water, paste, wine, lentils and carrot; bring to a + boil. Reduce heat; simmer, uncovered, 15 minutes, stirring + occasionally. Add peas and parsley; cook, uncovered, 5 minutes. + Spoon lentil mixture into shallow 1-litre (4 cup) ovenproof dish. + Spread potato mash on top. Bake, uncovered, in hot oven 20 + minutes. Stand pie 10 minutes before serving. +

+ serves 4
per serving 9.7g fat (5.6g saturated); 1513kJ (362 + cal); 49g carb tip If you're not concerned with keeping the + fat content of this dish low, you can stir ½ cup of finely grated + parmesan cheese into the potato mash before baking the cottage + pie. +

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