Vegetarian cottage pie

Vegetarian cottage pie

The lentil and mushroom base in this recipe is delicious and filling but low in fat.

By , 21 September 2015
Vegetarian cottage pie
  • Ready in: 50 mins
  • Serves: 4
  • Price: £1.15 per serving
Nutritional Info
Each 490g serving contains
  • Fat low
    11g
    16%
  • Saturates low
    2.9g
    15%
  • Sugars low
    14g
    16%
  • Salt low
    0.2g
    3%
  • Energy 1428KJ 341KCAL
    17%
4
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 291kJ/70kcal.
Ingredients
  • 2 tbsp olive oil
  • 1 red onion, chopped
  • 200g carrots, finely diced
  • 1 stick celery, finely diced
  • 250g chestnut mushrooms, chopped
  • 400g can Asda Chopped Tomatoes
  • 1 tbsp tomato purée
  • 1 tbsp sprig fresh cut thyme, chopped
  • 400g can Asda Green Lentils, drained and rinsed
  • 300g (peeled weight) sweet potato, cut into even-sized pieces
  • 50g reduced-fat crème fraîche
Method
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Heat the oil in a pan and cook the onion over a medium heat until soft. Add the carrots and celery, and stir well. Cover and cook over a low heat, stirring occasionally, for 5 minutes. Add the mushrooms and cook, stirring occasionally, until all the juices run. Increase the heat and cook, stirring often, until the juices evaporate.

  • Add the tomatoes, tomato purée, thyme and lentils, and simmer, stirring occasionally with a spoon, for 10 minutes. Transfer the mixture to a baking dish.

  • Cook the sweet potatoes and potatoes until tender. Drain and mash with the crème fraîche. Put on top of the mushroom and lentil mixture. Bake for 20 minutes.