You’ll love this vegetarian cottage pie with curried lentils, from it’s vegie-packed base to it’s crunchy sweet potato topping.
Ingredients
Method
1.Cook lentils in a medium saucepan of boiling water for 10 minutes or until just tender (do not overcook or they will be mushy). Drain.
2.Heat oil in a large saucepan over medium heat; cook onion, stirring, for 10 minutes or until soft and golden. Add garlic and spices; cook, stirring, for 1 minute or until fragrant. Add carrot, celery, capsicum, zucchini, cauliflower, tomatoes, the water and currants; bring to the boil. Reduce heat to low; cook, covered, for 30 minutes or until sauce thickens. Stir in lentils.
3.Meanwhile, boil, steam and microwave kumara until soft; drain. Mash until smooth; stir through half the combined cheeses.
4.Preheat oven to 200°C.
5.Spoon lentil mixture into a 20cm x 30cm (8-inch x 12-inch) oval ovenproof dish. Top with kumara mash, sprinkle with remaining combined cheeses. Bake pie for 20 minutes or until golden brown and bubbling.
Don’t overcook lentils in step 1 as they will continue to cook when baked.
Note
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