I like simple, hearty meals, especially when they are made with whatever you can find in the fridge and the cupboard. After the success of the Vegan Bolognese I was keen to try a ‘cottage pie’ using lentils. We have had a lot of tomato based dishes since starting the vegan experiment, so I wanted to create something savoury and ‘brown’ tasting, if you know what I mean. Through lots of taste testing at every step, I think this turned out great.
Ingredients to make sauce
Enough to make 2x 4 portion cottage pies
1.5 cups green lentils
4 cups veg stock
1tbs soy sauce
1tbs bbq sauce
2tsp dried thyme
1 diced onion
3 cloves minced garlic
2 diced carrots
4 diced brown mushrooms
- Saute garlic, onion, mushroom and carrot until soft and starting to colour
- Add lentils and stir
- Makeup veg stock and mix in marmite until dissolved
- Add stock, soy and bbq sauces to lentils and stir
- Add chopped kale and stir
- Season to taste
- Simmer until lentils are done.
I then placed half the sauce in an ovenproof dish, topped with mash and baked at 180 degrees C for about 20 minutes.
I served it with steamed veg. Everyone cleared their plates, even the fussy one.
I have plans to make pies or pasties with the other half of the sauce.