This is the recipe my husband found when he was looking for a new family meal. It is now a bit of a Sunday standard. We have a big serve of the Lentil Cottage Pie with a plate of salad and some steamed veg. For any of my patients who have heard me rave about The Magic Dressing – the answer is YES – I do put Magic Dressing on the pie, the salad and the steamed veg!
One of my favourite cooked vegetables to add to our plate with this pie is steamed cabbage. I had my lovely Irish friend Tony over one day and was musing aloud as to what I should do with two enormous white cabbages. He said he was raised eating copious quantities of cabbage and that I should steam it, and then once cooked, mix it with with butter and lots of black pepper. It is now a firm family favourite – you should definitely try it – it is delicious!
1kg of a combination of potato and sweet potato (the amounts depend on whether you want the more traditional mash potato topping or feel like trying a combo)
2 tbsp butter
1 tbsp extra virgin olive oil
2 medium brown onions finely chopped
2 cloves garlic, crushed
700g tomato passata
3 cups vegetable stock
2 tbsp tomato paste
1/3 cup dry red wine
1 heaped cup red (orange coloured) lentils
3 medium carrots, chopped finely
2 tbsp tamari (gluten free soy sauce)
Chopped chives to top
A generous amount of parmesan to top
- Warm olive oil in deep saucepan, cook onions and garlic; stir until onions soften.
- Add passata, stock, tomato paste, lentils, carrot, tamari and red wine. Bring to the boil.
- Reduce heat and simmer uncovered for approximately 45 minutes, stirring occasionally to stop it sticking.
- Whilst the lentil mixture is cooking, wash and cut potatoes and sweet potato (if using) and steam until tender. Drain water and then mash with butter and black pepper.
- Once cooked spoon lentil mix into a baking dish and top with mashed potatoes.
- Turn oven on to heat, 220° Celsius.
- Sprinkle the top with chives and then top with the parmesan cheese.
- Bake for 20 minutes.
- Stand pie for 10 minutes before serving.