Celebrate Meatless Monday with this recipe for Vegetarian Garden Cottage Pie

30mls Olive Oil
15ml Butter
1 Large Onion – peeled and finely chopped
1 Red Or Yellow Pepper – seeds removed and finely chopped
1 Stick Celery – finely chopped
100g Button Mushrooms – wiped clean and finely chopped
2 Medium Carrots – peeled and finely chopped
1/2 Butternut – peeled and finely diced (make sure all your veg are the same size dice)
2 Garlic Cloves – peeled and finely grated
1/2 Red Chilli – seeds removed and finely chopped
1 Can Lentils – drained and rinsed
1 Can 4 Bean Mix – drained and rinsed (use cannelini or red kidney beans if preferred)
125ml Passata – use 1/2 can chopped tomatoes if preferred
500ml Vegetable Stock – NoMU has a fabulous one
5ml Dried Thyme
5ml Dried Oregano
5ml Ground Coriander
2.5ml Ground Cinnamon
Freshly ground Black Peppercorns -to taste
Salt -to taste
10ml Sugar

For the topping:
4 Large Potatoes – peeled and cut into pieces
2 Large Sweet Potatoes – peeled and cut into pieces
Olive Oil
Ground White Pepper

How to
Chop and dice all your vegetables first and set aside ready to use. Drain lentils and beans and rinse under running water in a sieve. Set aside. Have all your spices and herbs to hand so that that you don’t have to run back and forth looking for ingredients. This makes it all so much easier when you have quite a few ingredients for a recipe.

Preheat oven to 200deg Celcius

Spray a medium sized rectangular or round deep casserole dish

Heat the oil and butter in a large saucepan over medium heat then saute the onion, celery and red pepper until limp and translucent.

Add the garlic, chilli, herbs and spices and stir fry for one minute

Add the rest of the vegetables and stir to coat with the spicy oily mixture

Add the remainder of the ingredients and bring to a boil. Reduce heat and simmer until all the excess liquid has evaporated and the veggies are all cooked through

Meanwhile boil the potatoes and sweet potatoes in lightly salted water until softened. Drain and mash well with a drizzle of olive oil and some milk and a sprinkle of white ground pepper (my secret ingredient to very good mash!)

Once the filling is done place it all into the bottom of the casserole dish, filling it up about 3/4 the way up.

Top with the mashed potatoes and swirl attractively with a fork.

Optional extra is to sprinkle some grated parmesan or cheddar cheese on top.

Bake in the preheated oven for about 15 minutes until bubbling and golden on top.

Serve with extra veggies or a garden salad.

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