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…
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.
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