Aedy’s very descriptive terms for a vegan cottage pie! This is easily as good as a meat-based cottage pie and very simple to prepare. This quantity serves 8.
- 400g lentils
- Vegan vegetable stock cube
Rinse the lentils and add to an Instant pot with enough water to cover by 2cms. Add the crumbled stock cube and cook for 6 minutes. Allow to depressurise naturally. Alternatively, simmer for 40 mintues in a pan but keep an eye on the water level and add more if necessary. You want the lentils to be cooked but not swimming in water – a bit is OK.
Add to one side of the pan:
- 1 tin black or red kidney beans, drained
With a stick blender, zap the beans and any lentils below. Now mix in and you should get a nice textured gloopy sauce.
- 1 onion, choped
- 2 carrots, chopped
- 2 celery stalks, chopped
- Dash of oil
Heat the oil in a frying pan and gently fry the vegetables until soft. Add the lentils. Also add
- 2 tbs chopped fresh parsley
- salt and pepper to taste
- 2 tbs tomato puree
Now simmer for 20 minutes or so while you boil your potatoes
- 1 kg potatoes, peeled and quartered. Quantity approximate, it depends if you want to fill up or be polite.
Boil until tender. Drain and mash with a dash of vegan milk and vegan spread. Now find a suitable oven-proof bowl or casserole, put the lentil mixture in the bottom and adjust the liquid, add a splash or water or stock if it needs loosening up. Spread the mash over the top and rough up the top – this helps it get crispy! Bake in the oven for 30 minutes at 180C. Serve with Bisto gravy (which is vegan) and vegetables of choice.