Traditional Cottage Pie - the Veggie Way
Over a year ago
5,325 views
Ingredients
- 1 Tablespoon Olive Oil
- 1 Stick of Celery
- 4 oz / 100g Brown Onion
- 1 chopped Clove Garlic
- 3 oz / 75g chopped Mushrooms
- 1 small can / 200g Can of Tomatoes
- 1 chopped Courgette
- 1 large diced or chopped finely Carrot
- 4 oz / 100g Lentils (brown or red)
- Pinch or two - as desired Salt
- Pinch or two - as desired Pepper
- 700g Small / New Potatoes
- Knob Butter
- Splash Milk
- 1 large finely chopped Brown Onion
- 1 Can tomatoes
Accompaniment
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Description
This goes way back!The first time we made it, Magalie and I were living on the bread line as impoverished students in Paris..there have been many variations since - it is versatile
Method
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1
1) Heat the olive oil in a large-based saucepan, and add in your onion, garlic and celery. Saute for 2 minutes
2) Add the mushrooms, all the other vegetables, the tomatoes (including juice), the stock, tomato puree and the lentils. Stir the mix together and season to taste, adding your salt and pepper. Now cover the mix and gently simmer for approximately 45 minutes, until the lentils have softened. Ensure you check the mix from time to time, to check that it does not dry out, and add a little more water as necessary 0 but only enough to ensure the mix is 'firm' and can hold the potato topping!
3)Whilst the vegetables are simmering, cook and mash the potatoes, adding the dash of milk and butter to make a tasty topping
4) When ready, put the vegetable mix into a casserole dish and top with the mashed potato. Now grill until the top is brown and crisp. Top with some grated cheese, if you like (optional)
Thank you - it was lovely, I'd forgotten the wonders of student 'budget' meals! I wish I were back in Paris searching out the veggies though. Thank you again for the recipe and the memories.Suzie