Country Garden Cottage Pie
Ingredients
2 pounds potato mashed
2 Tbsp. vegetable oil
1 medium onion chopped
6 ounces green lentils
1 clove garlic crushed
4 ounces grated vegetarian cheddar cheese
2 carrots diced
1 Tbsp. tomato puree
1 medium green pepper diced
4 ounces mushrooms sliced
1 tsp. dried basil
1 pinch cayenne (optional)
salt and pepper
Cooking Instructions
1. Cook the lentils in plenty of water until just soft, drain, but save 1/2pint of the cooking liquid. 2. While the lentils are cooking sauté the onion, garlic, basil and cayenne in the oil until soft but not brown. 3. Add the carrot, pepper and mushrooms. Cover and cook over a low heat for 10 minutes or until the carrot has softened. 4. Add the cooked lentils, tomato puree and seasoning. If the mixture is very thick add a little of the reserved cooking liquid from the lentils. 5. Cook for a further five minutes, transfer to an oven proof dish, cover with mashed potato and sprinkle the grated cheese on top. 6. Bake for 30 minutes in a moderate oven, until the top is golden brown. Follow with Greek yogurt served with honey and chopped nuts.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)