Old Recipes - Cottage Pie with Lentils and Vegetables

(original recipe photos below)

220 grams (7 oz) red lentils, washed

2 bay leaves

4 cups assorted chipped vegetables, carrots, Brussel Sprouts, zucchini, cauliflower or any preferred mixture

3 cups hot mashed potato (about 6 potatoes) mashed with skim milk

2 teaspoons sesame seeds

1/4 teaspoon paprika

Sauce

1 teaspoon olive oil

1 clove garlic, crushed

2 cups lentil cooking stock

1/4 cup tomato paste

1 1/2 tablespoon cornflour

2 tablespoons water

1/4 cup chopped parsley

Method:

  1. Place lentils & bay leaves in pan, cover with water, bring to boil. simmer covered 15 minutes. Drain, reserve stock for sauce. Remove bay leaves. Spread over base of 2 litre oven proof dish. 

  2. Steam or microwave vegetables for 5 minutes until just tender. Place on top of lentils.

  3. Spoon over sauce. Top with mashed potatoes, sprinkle with sesame and paprika. Bake in a moderate oven 40 minutes.

Sauce:

Heat oil in pan, cook onion 5 minutes, stirring occasionally, add garlic, lentil stock & tomatoes paste.

Bring to boil, add combined cornflour & water & parsley. 

Cook until sauce boils & thickens, reduce heat, simmer 5 minutes. 

Serves 4 as vegetarian meal or more if accompaniment with meat, etc.