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Vegetarian Cottage Pie

 
Vegetarian Cottage Pie
286

Tasty vegetable and lentil base topped with mashed potato. Lovely healthy comfort food for a winter night :D Note: though the list of ingredients can at first be daunting, dont be put off. Most are just seasoning that can be added at your own pace.

Yield

6

servings

Prep

45

min

Cook

60

min

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

800 grams new potatoes
quatered
20 grams butter
3 tablespoons milk
½ cup Parmesan cheese
1 medium yellow onion
finely chopped
1 clove garlic
crushed
1 teaspoon curry powder
415 grams tomatoes, canned, crushed
50 frozen spinach
*
250 millilitres vegetable stock
250 millilitres water
2 tbsp tomato paste
*
cup red wine
dry
*
1 teaspoon dry mustard
cup lentils, red (masoor dal)
1 medium carrots
diced
1 teaspoon oregano
1 teaspoon soy sauce, tamari
2 teaspoon worcestershire sauce
½ cup peas, frozen
*
½ cup italian parsley
coarsley chopped
1 tablespoons butter
extra

Directions

Preheat oven to 350℉ (180℃) F. Boil potatoes until soft, drain. Mash with butter, milk and parmesan cheese.

Fry onion and garlic with a little oil in a large saucepan until onion softens. Add curry powder and mustard powder and stir for one minute.

Add undrained tomatoes, spinach, vegetable stock, water, tomato paste, wine, mustard powder, lentils, carrot, oregano, soy and Worcestershire sauce.

Bring to boil, reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Add peas and parsley, simmer for 5 minutes.

Spoon mixture into a large casserole dish and spread mashed potato on top. Dot small blobs of margarine or butter over potato as this will make it brown nicely in the oven.

Bake uncovered for 20 minutes. Stand pie for 10 minutes before serving. Serve with tomato sauce.

Deliciously messy!

Note:

Can also be used for individual cottage pies in small dishes, or for Sheppard�s pie (large or small) in pastry. Keeps well in the fridge, could be frozen without the potato.

 

* not incl. in nutrient facts

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Comments

Rose
US
 about 7 years ago

This sounds delicious, I cook vegetarian dishes 3 to 4 times a week, can't wait to try it!

zhangbo
Toronto, Canada
 about 7 years ago

The two different versions of pictures look both good, I think one is individual casserole dish, the other is a full serving size dish, both look great, thanks for sharing this excellent recipe with these two great pictures.

Margaret
Ireland
 almost 7 years ago

I see frozen spinach in the ingredients but no instructions in the recipe. Any ideas on whether this should be added to the mix or served on the side?

happyzhangbo
Key Largo, United States
 almost 7 years ago

Just edited the recipe, and frozen spinach should be added after canned tomato, enjoy!

Nutrition Facts

Serving Size 365g (12.9 oz)
Amount per Serving
Calories 31223% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 343mg 14%
Total Carbohydrate 16g 16%
Dietary Fiber 11g 45%
Sugars g
Protein 27g
Vitamin A 57% Vitamin C 56%
Calcium 17% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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