Veggie Cottage Pie

Veggie Cottage Pie

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 6, 2017.
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A delicious veggie version of a traditional cottage pie. With the wintery flavour of thyme, this dish is certainly moreish and warming.

Ingredients

TOPPING

  • 400g orange kumara, peeled and diced 2cm
  • 1 tablespoon butter
  • 1½ cups grated Colby cheese
  • 1 tablespoon finely chopped thyme leaves

VEGGIE FILLING

  • ½ brown onion, finely diced
  • 4 stalks celery, diced 1cm
  • 1 carrot, diced 1cm
  • 2 cloves garlic, minced
  • 1 tablespoon finely chopped thyme leaves
  • 3 teaspoons cottage pie spice mix
  • 1 can brown lentils, drained and rinsed
  • 1 can chopped tomatoes
  • ¼ cup vegetable stock
  • 1 tablespoon soy sauce
  • 125g frozen peas
  • 1 tablespoon roughly chopped parsley leaves and stalks *

SALAD

  • 1 teaspoon vinegar (e.g. balsamic, red wine, white wine)
  • 1 teaspoon mustard (e.g. wholegrain, Dijon)
  • 1 stalk celery
  • 1 tomato
  • 50g mesclun leaves
  • 20g pumpkin seeds

TO SERVE

  • 1 tablespoon roughly chopped parsley leaves and stalks

Steps

  1. oven grill to high. Bring a medium pot of salted water to the boil. Set aside a medium casserole dish (measuring about 20 x 20cm).
  2. Cook kumara in pot of boiling water for 7-8 minutes, until soft. Drain, return to pot with butter and mash until smooth. Season with salt and pepper and cover to keep warm.
  3. While kumara cooks, heat a drizzle of oil in a large fry-pan on medium heat. Cook onion, first measure of celery and carrot for 4-5 minutes, until softened. Add garlic, first measure of thyme and cottage pie spice mix and cook a further 1 minute, until fragrant.
  4. Add all remaining veggie filling ingredients to pan and simmer for about 5 minutes, until veggies are tender and sauce has thickened. Season with salt and pepper.
  5. Spoon veggie filling into casserole dish and dollop mashed kumara on top. Use the back of a spoon to spread out topping and evenly cover the filling. Sprinkle over grated cheese and remaining thyme leaves and grill for 5-8 minutes, or until topping is golden. Leave to cool for 5 minutes before serving.
  6. Mix vinegar and mustard in a medium bowl. Thinly slice second measure of celery, dice tomato 1cm and add to bowl with dressing. Toss through mesclun and pumpkin seeds and season to taste with salt and pepper.
  7. divide veggie cottage pie between plates, sprinkle over parsley and serve salad on the side.

Nutritional Information

Energy 2395 kj
572 kcal
Protein 27.3g
Carbohydrate 53.2g
Fat 25.8g