“One kind word can warm three winter months.” - Japanese Proverb
A favourite Winter warmer dish that we often have at home is this vegetarian pie. Its rich spicy flavour and the variety of vegetables used, blend with the lentils and potato mash to give a satisfying and filling meal.
Vegetarian Cottage Pie
Ingredients
2 tbsp olive oil
2 large onions, diced
4 cloves garlic, crushed
1 cup lentils (cleaned and washed)
400ml vegetable stock
200ml water
2 bay leaves
2 parsnips, diced
4 carrots, diced
1 (400 g) tin of diced tomatoes
2 tablespoons tomato paste
1 tsp curry powder
1/2 tsp allspice
1 tbsp Worcestershire sauce
Salt and pepper to taste
4 potatoes (floury type), peeled and diced
3 tablespoons butter
1 sprig fresh thyme
60ml milk
180g grated cheddar cheese
Method
In a large saucepan add the olive oil and heat. Add the onions and garlic and stir until golden. Add the lentils and bay leaves and stir through, adding the water and stock.
Bring to a boil then reduce to a simmer for 30 minutes. Add parsnip and carrot, return to a boil then reduce to a simmer for 10 to 15 minutes or until the vegetables and lentils are soft. Stir in the tinned tomatoes and tomato paste, spices, Worcestershire sauce and heat through, simmering for 10 minutes. Remove the saucepan from the heat and discard the bay leaves.
Put the potatoes on to boil and when soft, drain and discard the water. Mash the potatoes with the butter, salt and thyme. Whisk in the milk until light and fluffy then add 1 cup of the cheese. In a baking dish pour the lentil mixture then top with a layer of mashed potato. Bake in a 180˚C oven until warmed through, sprinkle with remaining cheese then serve.
Instead of making up in a single large baking dish, you may use individual serve ramekins, if you so desire.
This post is part of the Food Friday meme.
A favourite Winter warmer dish that we often have at home is this vegetarian pie. Its rich spicy flavour and the variety of vegetables used, blend with the lentils and potato mash to give a satisfying and filling meal.
Vegetarian Cottage Pie
Ingredients
2 tbsp olive oil
2 large onions, diced
4 cloves garlic, crushed
1 cup lentils (cleaned and washed)
400ml vegetable stock
200ml water
2 bay leaves
2 parsnips, diced
4 carrots, diced
1 (400 g) tin of diced tomatoes
2 tablespoons tomato paste
1 tsp curry powder
1/2 tsp allspice
1 tbsp Worcestershire sauce
Salt and pepper to taste
4 potatoes (floury type), peeled and diced
3 tablespoons butter
1 sprig fresh thyme
60ml milk
180g grated cheddar cheese
Method
In a large saucepan add the olive oil and heat. Add the onions and garlic and stir until golden. Add the lentils and bay leaves and stir through, adding the water and stock.
Bring to a boil then reduce to a simmer for 30 minutes. Add parsnip and carrot, return to a boil then reduce to a simmer for 10 to 15 minutes or until the vegetables and lentils are soft. Stir in the tinned tomatoes and tomato paste, spices, Worcestershire sauce and heat through, simmering for 10 minutes. Remove the saucepan from the heat and discard the bay leaves.
Put the potatoes on to boil and when soft, drain and discard the water. Mash the potatoes with the butter, salt and thyme. Whisk in the milk until light and fluffy then add 1 cup of the cheese. In a baking dish pour the lentil mixture then top with a layer of mashed potato. Bake in a 180˚C oven until warmed through, sprinkle with remaining cheese then serve.
Instead of making up in a single large baking dish, you may use individual serve ramekins, if you so desire.
This post is part of the Food Friday meme.
This looks yummy, Nicholas! Thank you for sharing it with us! :)
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