RecipesBeat the Budget's lentil and root veg cottage pie
‘This tasty veggie version of a comfort-food fave. Prepped carrot and swede with red lentils, finished with a cheesy mash'
‘This tasty veggie version of a comfort-food fave. Prepped carrot and swede with red lentils, finished with a cheesy mash'
By Asda Good Living,9th November 2020
Cook: 1 Hour
Serves: 4
Price: 52p per serving
Nutritional Information
Each 718g serving contains
of your reference intake.
Typical energy values per 100g:
280kj/67kcal
Ingredients
1 onion, chopped
A few sprigs rosemary, leaves only, plus extra sprigs to serve
500g pack Asda Carrot & Swede
400g tin chopped tomatoes
100g red lentils
800g potatoes, peeled and diced
80g Cheddar, grated
2tbsp rapeseed oil
1tbsp tomato purée
1 reduced-salt vegetable stock cube, made up to 800ml
Method
1Preheat the oven to 200C/180C Fan/Gas 6.
2Heat the rapeseed oil in a large pan (preferably not nonstick) on a medium heat. Add the chopped onion and the rosemary leaves to the pan, then stir and cook for 5 mins or until the onion is translucent.
3Add the diced carrot and swede mixture to the pan, stir to combine and gently fry for a further 5 mins.
4Stir in the tomato purée and fry for 1 min. Add the chopped tomatoes, red lentils and vegetable stock and season with black pepper. Use a spatula or wooden spoon to break up the larger bits of tomato by pressing them against the side of the pan. Reduce to a simmer and cook for 20 mins until thickened.
5Meanwhile, add the potatoes to a pan of boiling water, reduce to a simmer and cook for 15 mins until tender.
6Drain the potatoes, reserving a mug of the starchy cooking water, then mash. Fold in the grated cheese, adding a splash of the starchy water to loosen if the mash feels dry.
7Pour the vegetable and lentil mixture into a baking dish at least 28cm x 20cm and top with the cheesy mashed potatoes. Sprinkle over the remaining rosemary sprigs and some freshly ground black pepper. Cook in the oven for 20-25 mins until the mash is golden.