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Vegan Cottage Pie🥧
Recipe:
Ingredients:
- Lentil Filling:
- 2 Tsbp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, peeled & diced
- 2 celery stalks, diced
- 1 ½ cups green lentils, rinsed & drained
- 3 Tsbp tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cups vegetable stock
- Salt & pepper
- Potato Topping:
- 2 ½ pounds potatoes
- ¼ cup plant milk
- 2 Tsbp vegan butter
- Salt & pepper
- 1 cup grated vegan cheese
- Vegan Gravy:
- 2 Tsbp olive oil
- 1 small onion, finely chopped
- 1 tablespoon all-purpose flour
- 2 cups vegetable stock
- 1 teaspoon soy sauce
- A pinch of ground black pepper
Method:
1. Begin by preheating the oven to 400°F (200°C).
2. Heat olive oil in a large pan on medium. Add onions & garlic, cooking until soft & fragrant.
3. Mix in carrots & celery, sauté until they start to soften.
4. Introduce lentils, tomato paste, thyme, rosemary, & vegetable stock. Bring to a simmer, cover, & let cook until lentils are cooked & the mixture thickens, about 25-30 minutes. Adjust salt and pepper to taste.
5. For the mash, boil potatoes until tender. Drain well and mash with plant milk and vegan butter until creamy. Stir in half of the vegan cheese and season with salt and pepper.
6. Layer the lentil filling in a baking dish. Spoon over the mash, spreading it. Sprinkle the rest of vegan cheese on top.
7. Bake for 20 minutes or until the cheese is melted and bubbly.
8. For the gravy, warm olive oil in a saucepan over medium heat. Sauté the onion until golden brown. Whisk in the flour to form a paste, cooking for a minute. Slowly add vegetable stock, stirring continuously. Add soy sauce and simmer until the gravy thickens. Season with black pepper.
9. Serve hot with gravy.
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