
Veggie cottage pie
https://www.coop.co.uk/recipes/veggie-cottage-pie
Serve up some comfort food for a warming weeknight dinner together
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 61g
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Ingredients
- 1 tbsp Co-op olive oil
- 1/2 onion, finely chopped
- 1 Co-op British carrot, finely chopped
- 1 stick celery, finely chopped
- 1 clove garlic, crushed
- 1 tbsp tomato purée
- 400g can chopped tomatoes
- 1 tsp dried thyme
- 75g Co-op dried red split lentils
- 350ml vegetable stock, made with 1/2 stock cube
- 400g pack Co-op mashed potato
- 2 spring onions, chopped
- 25g Co-op Irresistible Somerset vintage Cheddar, grated
- 100g Co-op frozen peas
Method
- Heat the oil in a large pan over a medium heat
- Add the onion, carrot and celery, and cook for 8-10 mins, until softened
- Add the garlic and cook for a further minute, then add the tomato purée, chopped tomatoes and thyme
- Stir in the lentils and vegetable stock, then simmer for 25-30 mins, stirring occasionally, until the mixture is reduced and creamy
- Season to taste
- Meanwhile, preheat the oven to 220°C/fan 200°C/Gas 7
- Heat the mash according to the pack instructions, then stir in the spring onion
- Pour the lentil mixture into an ovenproof dish and spread out evenly
- Top with the mash, sprinkle over the cheese and bake for 10-15 mins, until crisp and golden
- Boil the peas for 3 mins, then drain and serve alongside the pie.