From 74b008cf0b8494360326a3e4921e832f72e23bfc Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Thu, 26 Oct 2023 22:39:38 +1100 Subject: Added recipes --- Recipes/Lentil Cottage Pie.html | 287 ++++++++++++++++++++++++++++++++++++++++ 1 file changed, 287 insertions(+) create mode 100644 Recipes/Lentil Cottage Pie.html (limited to 'Recipes/Lentil Cottage Pie.html') diff --git a/Recipes/Lentil Cottage Pie.html b/Recipes/Lentil Cottage Pie.html new file mode 100644 index 0000000..6ad683c --- /dev/null +++ b/Recipes/Lentil Cottage Pie.html @@ -0,0 +1,287 @@ + + + + + + + + +
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Lentil Cottage Pie

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★★★★★

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Ingredients

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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

cup (80ml) dry red wine

cup (130g) red lentils

1 medium carrot (120g), chopped finely

½ cup (60g) frozen peas, thawed

cup coarsely chopped fresh flat-leaf parsley

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Description

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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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