Vegan Cottage Pie
A comforting Vegan Cottage Pie recipe packed with loads of cooked vegetables, lentils and spice topped with a fluffy sweet potato mash.
Vegan Cottage Pie A comforting Vegan Cottage Pie recipe packed with loads of cooked vegetables, lentils and spice topped with a fluffy sweet potato mash. |
| Servings | Prep Time |
| 6servings | 20min |
| Cook Time |
| 1hour |
|
|
Ingredients
- 30ml olive oil
- 1 onionfinely chopped
- 4stalks leeksfinely chopped
- 3cm fresh gingergrated
- 3cloves garlicfinely chopped
- 1 fresh green chilideseeded and finely chopped
- 1/2teaspoon ground cumin
- 1/2teaspoon ground coriander
- 1/2teaspoon smoked paprika
- salt and black pepperto season
- 4large carrotspeeled and finely chopped
- 2stalks celeryfinely chopped
- 1cup cooked lentils
- 1cup corn kernelsi used frozen corn
- 1cup frozen peas
- 2cups vegetable stock
- 1cup baby spinach
- 4large sweet potatoespeeled and cut
- waterfor boiling
- 1sprig rosemary
- 2sprigs thyme
Instructions
- First off, heat the olive oil in a large saucepan and saute the onion, garlic, ginger, chilli and leeks until translucent.
- Next add the spices and allow to fry for a minute or two.
- Then you add your veggies – the carrots, celery, lentils, corn and peas. Allow to cook for a few more minutes getting them infused with the spices.
- Add the liquid stock and leave to cook until the veggies are soft and the liquid reduced. Add the spinach and give it a good mix through.
- In the meantime, cook your sweet potato with a sprig of rosemary until soft. Drain, remove the rosemary and mash. Chop some thyme leaves and add it into the mash. Season.
- Scoop the cooked vegetables into an oven safe dish, and top with mashed sweet potato and bake in a hot oven (180 degrees C) for 20 minutes until bubbly and roasted.
- Serve with a side of fresh green salad.