Fruit and Vegetable illustration

Epic Cottage Pie


 Here’s our take on the old Irish classic: we top a rich super tasty lentil mix with mashed sweet potato and drizzle with a simple coriander pesto – delicious. The coriander pesto sets this dish alight and it presents really well drizzled on top before serving. Serve with a simple green salad.

Serves 8

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Ingredients
 

  • 1 X 400g tinned lentils (rinsed and drained)
  • 2 parsnips (grated)
  • 2 bay leaves
  • 6 sprigs of fresh thyme (leaves removed from the stalk generous 1/2 tsp black pepper)
  • 3 tbsp tamari
  • 1 l Veg stock
  • 100 g green beans (cut into bite sized pieces)
  • 2 tbsp oil
  • 1 kg sweet potato (3 medium washed well, blemishes taken out (unpeeled) , cut into uniform pieces)
  • 500 g regular potato (washed well, unpeeled and uniformly cut)
  • 150 ml oat milk or other non-dairy milk of your choice
  • 1 tsp salt
  • A pinch of ground black pepper to taste
  • 1 bunch coriander (both leaves and stalks (approx. 50g))
  • a pinch of black pepper
  • 3 cloves garlic (peeled and left whole)
  • juice of half a lemon
  • ½ tsp salt
  • 100 ml neutral tasting oil
  • 100 ml water

Instructions
 

  • Preheat oven to 180ºC (350ºF, Gas Mark 4).
  • Chop the sweet potatoes and regular potatoes into a uniform size so that they will cook evenly. Put them into a medium sized pot, cover with water and boil until soft, about 20-25 minutes.
  • In another medium sized pan, add 2 tbsp oil and grate in the 2 parsnips.
  • Add the thyme leaves and fry for a minute before adding in the lentils and then the tamari. Slowly add in the veg stock so it starts to evaporate and the lentils start to absorb it slowly. Add 1/2 a heaped tsp of black pepper and then the rest of the veg stock, letting it slowly evaporate.
  • While these two pots are cooking you can make the coriander pesto by adding all the pesto ingredients to a blender and blend till smooth.
  • Once this is done, you will see that the liquid in the lentil mixture has evaporated significantly. Make sure that there is still a decent bit of moisture so that the potatoes will absorb it. Add in the fine beans and mix through the hot lentil mixture, letting them cook in that heat.
  • The potatoes should now be ready (a knife cuts through them very easily). Drain the water and add 1 tsp salt and the oat milk. Then mash them all together.
  • Remove the bay leaves and then line the lentil and veg mix at the bottom of a casserole tray, drizzle some of the coriander pesto on top of the lentil mix and distribute the mash evenly on top. Score it with a fork to make it look nice and even.
  • Bake in the oven for 25 minutes until it crisps along the top.
  • Finish by drizzling with the remaining coriander pesto before serving. Enjoy!

Video

Keyword cottage pie, pie
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