Lentil Cottage Pie


This warming, delicious, cottage pie is bursting with immune-boosting foods like carrots, sweet potatoes, onions and garlic – the perfect meal to take you into the colder months. This meat-free version is an excellent way to get in a dose of fibre and phytoestrogen-rich lentils, which are a great source of plant-based protein too!

1 tbsp olive oil
1 white onion, diced
1 red pepper, diced
1 stick of celery, diced
1 carrot, diced
2 cloves of garlic, finely chopped
4 tbsp of tomato puree
250g puy or beluga lentils (you can get these in ready cooked sachets)
1 tbsp dried mixed Italian herbs
1 tsp smoked paprika
1 tsp sea or pink salt
1 tsp ground pepper
300ml of vegetable stock
100g of frozen peas
3 handfuls of baby leaf spinach

700g sweet potatoes, cubed
1 tbsp olive oil
1 tsp sea or pink salt

In a large saucepan, heat the olive oil.
Sauté the onion, pepper, celery, carrot and garlic until soft, about 5 minutes.
Add the tomato puree, lentils, herbs, paprika and seasoning and stir well.
Add the stock and peas and mix well.
Bring to a boil then cover and simmer for 15 minutes. After 15 minutes,
uncover and simmer for a further 15 minutes to thicken the mixture,
stirring occasionally.

Whilst the mixture is simmering, make the mash.
Bring a large pot of water to a boil then add the sweet potato.
Boil for about 15 minutes, until tender then drain.
Mash the potatoes with the olive oil and salt until smooth.
When the mixture has simmered for 15 minutes uncovered, stir through the baby spinach leaves until wilted before serving.

To serve, spoon the lentil mixture in a bowl and top with the mash or if serving later, place the mixture into an ovenproof dish and top with the mash. To reheat, place the dish in the oven on 180 degrees until piping hot.