Recipe for Vegetarian Cottage Pie with potato and mozzarella. A lovely, warming and filling dinner…

1 Medium Red Pepper
2 Large Baby Marrows
1 Small Onion
1 Punnet Mushrooms
1 tbs. Olive Oil
1 Tin Lentils
500ml Vegetable Stock
100g Frozen Peas
Himalayan Salt
Freshly Ground Black Pepper
200ml Tomato Puree
30g Mozzarella Cheese
2 Medium Potatoes (180g)

How to
Preheat the oven to 180ºC.

Heat 1 Tbs. Olive Oil in a medium pan on a medium heat, add the sliced red
pepper, diced baby marrow, onion and mushroom.

Pop the lid on and cook for 5 to 10 minutes, or until softened. Add the lentils,
stock and peas, then bring to the boil, stirring regularly.

Once boiling, reduce to a simmer and cook for 5-10 minutes, or until the
vegetables are cooked through.

Season to taste with sea salt and black pepper, then add the tomato purée.

Scrub the potato clean, then coarsely grate it into a bowl, toss with Mozzarella.

Transfer the filling to a 15cm x 20cm ovenproof dish and sprinkle with the potato
& cheese mix.

Bake for 15 to 20 minutes, or until the potato topping is golden and cooked
through and the filling is piping hot.

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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.