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Cottage pie, with green lentils and mashed potatoes. Serves 4
Vegan? Yes, without the cheese topping
Ingredients:

Half a pack of green lentils
one onion
two carrots
a pepper
sweetcorn
soy beans
tin of chopped tomatoes
4 medium potatoes
vegetable stock cube
mature cheddar (grated)
salt and pepper
paprika

Cottage Pie

 

Method:

boil the lentils for 10 minutes and drain and put to one side
boil the potatoes until soft, drain and mash with a little butter and pepper
fry the onion (finley chopped) and the carrots (diced), and other veg.
dissolve the stock cube in the choped tomatoes, and add to the vegetables
put mixture in a casserole dish, add the lentils and stir in.
top with the mashed pototo and place in the oven at gas mark 6 for about 20 minutes.
Add the grated cheese and paprika at the end and brown under the grill.

Variations:

In the summer, use waxy new potatoes, grated and blanched in boiling water for 5 minutes.

Serve:
with pickled beetroot, roast parsnips or baked tomatoes, baked beans or sweetcorn. Pictured: steamed sweetcorn, baked in the oven in garlic butter.
sweetcorn
 
Fruit and Vegetables
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