Root Veg Cottage Pie with Lentils
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 finely cut the celery, onion, and garlic. In a very large saucepan, sauté the onion until browning for about 5 minutes, then add the celery and garlic. Sauté for another minute and then add the rest of the vegetables 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, then mash until smooth. Season with salt and pepper and set aside.
In the saucepan with the vegetables, 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, then follow with the water, stock, and marmite. Bring it all to a boil and let simmer for 15 minutes, then stir through the lentils. Season with salt and pepper.
Transfer the mixture to a baking dish and cover evenly with the mashed potato. Pop in the oven for 20 minutes until golden and bubbling.
Leave to rest for 10 minutes before serving.