-
25
minPrep Time -
45
minCook Time -
70
minReady in -
perYield -
350
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:potatoes,carrots,celery,wheat (flour)
- Seasons:fall,winter
- Cuisines:
- Courses:dinner
Recipe Description
A hearty and warming lentil cottage pie, perfect for chilly evenings. Packed with savory lentils, vegetables, and topped with a creamy potato mash, this vegan version of the traditional dish will satisfy the whole family.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 sticks of celery, diced
- 2 cloves of garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1.5 cups green lentils, rinsed
- 3 cups vegetable broth
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 4 large potatoes, peeled and diced
- 1/4 cup almond milk
- 2 tablespoons vegan butter
- Salt and pepper to taste
Steps:
- Preheat the oven to 400°F (200°C).
- In a large pan, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until soft.
- Add the garlic, thyme, and rosemary, and cook for another minute.
- Stir in the lentils, vegetable broth, and tomato paste. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until lentils are tender.
- In a small bowl, mix the flour with a little water to make a paste, then stir into the lentil mixture to thicken. Season with salt and pepper.
- Spoon the lentil mixture into a baking dish. Top with the mashed potatoes and smooth the top.
- Bake for 20 minutes, or until the top is golden. Let stand for 5 minutes before serving.
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