Vegetarian Cottage Pie
177
- Prep Time15 min
- Total Time40 min
- Makes4 servings
Photo, Roberto Caruso.
A hearty one-dish meal packed with plant-based protein and vegetables. Topped with fluffy mashed potatoes, it's a comforting cold-weather meal for everyone.
Ingredients
2 Yukon Gold potatoes, peeled and cubed (about 850g)
1 227-g pkg cremini mushrooms
1 onion, coarsely chopped
1 carrot, peeled and coarsely chopped
1/4 cup butter, divided
1 540-mL can lentils, drained and rinsed
1/2 cup large-flake oats
2 tbsp soy sauce
1 tbsp tomato paste
3/4 tsp nutmeg
1/2 tsp pepper
1 cup frozen green peas
1/4 tsp salt
Instructions
Combine potatoes with enough water to cover in a medium pot. Bring to a boil and cook until tender, 10 to 12 min. Drain well and return potatoes to pot.
Pulse mushrooms in a food processor until finely chopped. Transfer to a bowl. Add onion and carrot to food processor and pulse until finely chopped.
Melt 1 tbsp butter in a large oven-safe frying pan over medium-high. Add mushrooms and cook until almost no liquid remains, 6 to 8 min. Add 1 tbsp butter, then onion mixture. Cook, stirring often, until softened, 3 to 4 min.
Stir in lentils, oats, 1 1/2 cups water, soy sauce, tomato paste, nutmeg and pepper. Bring to a boil, then reduce heat to medium. Cook, stirring often, until oats are tender and mixture is still saucy, 10 to 12 min. Stir in peas until heated through, about 2 min.
Position rack in upper third of oven, then preheat broiler. Mash potatoes with remaining 2 tbsp butter and salt until smooth. Spread potato mixture over lentil mixture. Broil until golden brown, 2 to 3 min.
Kitchen tip
Your frying pan should measure 10 in. across the top and fit at least 5 cups.
Nutrition (per serving)
Calories 436, Protein 17g, Carbohydrates 66g, Fat 13g, Fibre 12g, Sodium 824mg.
Very-high source of dietary fibre.
