Root Vegetable Cottage Pie

Name: Root Vegetable Cottage Pie
Ingredients: 1 small swede; 2 medium carrots; 1 large white onion; 2 sticks of celery; 3 parsnips; 2 tbsp wholemeal flour; 1 tsp marmite; 1 tbsp gravy granules; 1 tbsp tomato paste; 3 cloves of garlic; 200g puy lentils; 3 big sprigs of rosemary; 250ml red wine; 1 stock cube; 5 big potatoes; 250ml unsweetened almond milk; 1 tbsp vegan butter

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Natalia Rudin /

265 recipes

Ingredients

1 small swede
2 medium carrots
1 large white onion
2 sticks of celery
3 parsnips
2 tbsp wholemeal flour
1 tsp marmite
1 tbsp gravy granules
1 tbsp tomato paste
3 cloves of garlic
200g puy lentils
3 big sprigs of rosemary
250ml red wine
1 stock cube
5 big potatoes
250ml unsweetened almond milk
1 tbsp vegan butter

Preparation

Pre-heat the oven to 190c
Peel your potatoes and chop them into even chunks, submerge with enough water to cover them in a saucepan and boil until very soft
Rinse the lentils and put in a saucepan with 3 times the volume of water, bring to a boil and simmer for 20 minutes until just tender
Meanwhile, cut the carrots, parsnips and swede into bite sized chunks and then finely cut the celery, onion and garlic
In a very large saucepan begin to sauté the onion until browning for about 5 minutes and then add the celery and garlic
Saute for another minute and then add the rest of the veg and cook until just tender
Once lentils are cooked, drain them and set aside
Once potatoes are ready, drain them and add the milk and butter and mash until smooth
Season with salt and pepper and set aside
In the saucepan with the veg and in add the chopped rosemary, tomato paste and gravy granules, followed by the flour
Stir until no white parts show anymore
Add in the wine and let it sizzle for a minute and then follow with the water, stock and marmite
Bring it all to a boil and let simmer for 15 minutes and then stir through the lentils
Season with salt and pepper and then transfer to a baking dish and cover evenly with the mash potato
Pop in the oven for 20 minutes until golden and bubbling
Leave to rest for 10 minutes before serving!