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Prep 45 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps sunflower or rapeseed oil
  • 1 large leek, finely chopped
  • 2 carrots, grated
  • 2 stalks celery, finely chopped
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 100 g chestnut mushrooms, diced
  • 3 tbsps tomato puree
  • 2 tsps Worcester sauce (vegetarian if necessary)
  • 400 g tin chopped tomatoes
  • 500 ml vegetable stock
  • 200 ml red wine (or extra stock of preferred)
  • 150 g dried green lentils
  • 150 g quinoa
  • 400 g tinned haricot or cannellini beans, drained
Topping:
  • 1.5 kg mixed potatoes, parsnip and sweet potatoes (the quantity of each is up to you)
  • 40 g butter, plus extra for baking
  • 3 tbsps milk
Super Veggie Cottage Pie Super Veggie Cottage Pie

Super Veggie Cottage Pie

This is a delicious twist on a classic oven-baked comfort dish. It's packed full of nutritional goodness from numerous tasty veggies, beans, quinoa and lentils, and contains no meat at all. I've served this to many a meat eater who didn't miss, or even notice, the lack of meat at all.


It may appear to be a lengthy list of ingredients but they are all wonderfully good for you, and the method is nice and simple.


To make this vegan /dairy-free, simply use a dairy free butter and milk for the topping, and use a vegan Worcestershire sauce.


This recipe is from The Flexible Family Cookbook.


To buy the book, click on the book image below.


Heat the oil in a large saucepan and gently cook the leeks, carrot, celery, rosemary and bay leaf for 5 minutes. Add the mushrooms and continue to cook for a further 5 minutes or until the all the vegetables are tender.

 

Stir in the tomato puree, Worcestershire sauce, chopped tomatoes, stock and wine. Bring to a simmer and stir in the lentils, quinoa and beans. Stir well, return to the simmer. Cover with a lid and cook for 30 minutes, stirring occasionally.

 

Meanwhile, cut the root vegetables into chunks, removing the tough core from the parsnip, and cutting the potatoes slightly smaller than the other vegetables (they usually take a little longer to cook than the others). Place in a pan of boiling water and cook for about 10-15 minutes, until tender. Drain, and mash with the butter and milk, and season with salt and pepper.

 

Heat the oven to 180℃ /350℃ /gas 4.

 

Place the pie filling in an ovenproof dish or individual dishes, top with the mash and dot some extra butter on top. Bake for 25-30 minutes until the tops are lightly golden and bubbling at the edges.

 

If you are cooking from chilled, add a further 10 minutes to the cooking time.

Super Veggie Cottage Pie Super Veggie Cottage Pie

Super Veggie Cottage Pie

This is a delicious twist on a classic oven-baked comfort dish. It's packed full of nutritional goodness from numerous tasty veggies, beans, quinoa and lentils, and contains no meat at all. I've served this to many a meat eater who didn't miss, or even notice, the lack of meat at all.


It may appear to be a lengthy list of ingredients but they are all wonderfully good for you, and the method is nice and simple.


To make this vegan /dairy-free, simply use a dairy free butter and milk for the topping, and use a vegan Worcestershire sauce.


This recipe is from The Flexible Family Cookbook.


To buy the book, click on the book image below.

favorite
print
like
Prep 45 minutes
Total 1 hour 30 minutes
Serves
US | Metric
Ingredients
  • 2 tbsps sunflower or rapeseed oil
  • 1 large leek, finely chopped
  • 2 carrots, grated
  • 2 stalks celery, finely chopped
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 100 g chestnut mushrooms, diced
  • 3 tbsps tomato puree
  • 2 tsps Worcester sauce (vegetarian if necessary)
  • 400 g tin chopped tomatoes
  • 500 ml vegetable stock
  • 200 ml red wine (or extra stock of preferred)
  • 150 g dried green lentils
  • 150 g quinoa
  • 400 g tinned haricot or cannellini beans, drained
Topping:
  • 1.5 kg mixed potatoes, parsnip and sweet potatoes (the quantity of each is up to you)
  • 40 g butter, plus extra for baking
  • 3 tbsps milk

Heat the oil in a large saucepan and gently cook the leeks, carrot, celery, rosemary and bay leaf for 5 minutes. Add the mushrooms and continue to cook for a further 5 minutes or until the all the vegetables are tender.

 

Stir in the tomato puree, Worcestershire sauce, chopped tomatoes, stock and wine. Bring to a simmer and stir in the lentils, quinoa and beans. Stir well, return to the simmer. Cover with a lid and cook for 30 minutes, stirring occasionally.

 

Meanwhile, cut the root vegetables into chunks, removing the tough core from the parsnip, and cutting the potatoes slightly smaller than the other vegetables (they usually take a little longer to cook than the others). Place in a pan of boiling water and cook for about 10-15 minutes, until tender. Drain, and mash with the butter and milk, and season with salt and pepper.

 

Heat the oven to 180℃ /350℃ /gas 4.

 

Place the pie filling in an ovenproof dish or individual dishes, top with the mash and dot some extra butter on top. Bake for 25-30 minutes until the tops are lightly golden and bubbling at the edges.

 

If you are cooking from chilled, add a further 10 minutes to the cooking time.