Quick & Easy

Lentil cottage pie

This vegetarian version of the old British classic is every bit as hearty as its meaty cousin. Lentil cottage pie is the perfect option when you're after something meat-free, but substantial.
1H 30M



1.Boil, steam or microwave potato until tender; drain. Mash potato in large bowl with milk and green onion until smooth.
2.Meanwhile, cook lentils in small pan of boiling water until just tender; drain. Rinse; drain.
3.Preheat oven to 200°C/180°C fan-forced.
4.Heat oil in medium pan; cook brown onion, capsicum, zucchini, eggplant and garlic, stirring, until vegetables soften. Add undrained tomatoes and lentils; bring to the boil. Simmer, uncovered, about 10 minutes or until mixture thickens. Season to taste.
5.Spoon mixture into oiled shallow 2.5-litre (10-cup) baking dish; top with potato mixture. Bake 30 minutes or until top browns lightly.

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