Vegan Cottage Pie

20170407_181116I 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 sauce20170407_184154
Enough to make 2x 4 portion cottage pies

1.5 cups green lentils
4 cups veg stock
1tbs marmite
1tbs soy sauce
1tbs bbq sauce
2tsp dried thyme
1 diced onion
3 cloves minced garlic
2 diced carrots
4 diced brown mushrooms
100g kale

Method20170407_184212

  1. Saute garlic, onion, mushroom and carrot until soft and starting to colour
  2. Add lentils and stir
  3. Makeup veg stock and mix in marmite until dissolved
  4. Add stock, soy and bbq sauces to lentils and stir
  5. Add chopped kale and stir
  6. Season to taste
  7. 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.

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