Inspired from Abel & Cole
Serves 2
Serves 2
Lentil & Mushroom Cottage Pie
15 minPrep Time
35 minCook Time
50 minTotal Time
Ingredients
- 500gr Potatoes
- 35g Sun dried tomatoes
- 1 Onion
- 2 Carrots
- 1 Celery stick
- 200g Portobello mushrooms
- 2 Garlic cloves
- Handful thyme
- Tin of green lentils
- 40g Tomato sauce
- Freshly ground pepper
How To Make
- Fill a large pan with water and add a pinch of salt. Scrub and peel the potatoes and cut into small bite size pieces. Slide potatoes into pan and bring to the boil. Simmer for 15-20 minutes till you can crush them with a fork.
- Fill your kettle and boil it.Put the sun dried tomatoes in a heat proof pan and pour 200ml boiling water in and set aside to soak for 10-15 mins.
- Now trim and peel the onions and carrots and chop them. Cut any dry ends of the celery and finely slice them. Put a spoonful of water into a pan and add celery, onions and carrots and stir whilst frying them for 5 minutes till veg starts to brown.
- Whilst the veg fry slice the portobello mushrooms thickly. Peel and grate the garlic. Stir the garlic and mushrooms into the veg. Season with salt and pepper and fry for 5 minutes stirring often.
- Add the thyme sprigs to the pan. Drain and rinse the lentils and add them too. Add the tomato sauce. Pour in the sun-dried tomatoes and their stock and bring to the boil. Turn the heat down and cover. Simmer for 15 minutes stirring one or twice till the sauce thickens a little.
- The potatoes should be tender by now. Drain them and tip them back into the pan. Add a pinch of salt and pepper and mash the potatoes till smooth.
- Heat your grill to medium high. Fish the thyme sprigs out of the lentils and taste the sauce. Add a pinch more salt or pepper if needed
- Slide yhe pan under the grill and cook for 6-8 minutes until bubbling and golden.
- Allow to cool a little and serve up.
7.8.1.2
250
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