Spicy Lentil and Vegetable Cottage Pie
Spicy Lentil and Vegetable Cottage Pie
SERVES 3
10 MINS PREP
COOKS IN 60 MINS
Nothing beats a home cooked meal and this “pie” is spicy, flavourful and comforting! Vary it by changing the veg or adding cheese onto the topping!
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Tailored to Taste
There is nothing as homely and tasty as a proper homemade pie. And, even though there is a little cheat here, it tastes and feels 100% homemade. This vegetable and lentil cottage pie is spicy and flavourful and really comforting, but not heavy at all. You can vary the vegetables or make it even tastier by adding a little extra butter in the potatoes. The recipe can be doubled for a larger family.
Ingredients
- 1 pack of The Spice Tailor Spicy Tarka Lentil Daal
- 1 tsp. vegetable oil
- 1 carrot, peeled and chopped into 1 cm pieces
- 1 zucchini, chopped into 1 cm pieces
- 1 handful of peas
- 1 tbsp. tomato puree
- 100ml vegetable stock
- 400g cooking potatoes
- A splash of milk
- 1-2 large knobs of butter
Method
- Heat the oven to 200°C.
- Boil the potatoes in salted water for 20 minutes - or until soft. You can test by sliding in a sharp knife. The potatoes should slide off in seconds if done. Set an alarm to remind you.
- Meanwhile, heat the oil in a medium sized saucepan and add the spices from the sachet in the kit - saving the chilli for another cook. Cook for 10 seconds - or until aromatic. Add the carrots and cook over a moderate heat for 5 minutes, stirring occasionally. Add the zucchini and a little stock and seasoning. Cover and cook for 5 minutes.
- Add the peas, the lentils and the tarka sauce from the two pouches in the kit - as well as the remaining stock and the tomato puree. Bring to a simmer, taste and adjust the seasoning. Pour into a small ovenproof dish.
- Drain the potatoes once done and mash with a potato masher. Add the butter and milk and season well. Taste and adjust seasoning to taste. Put into a piping bag and pipe over the lentils - or freestyle it with a spoon.
- Place in the oven and bake for 30-35 minutes - or until the mash is lightly golden in places.
- Serve straight from the oven!
Tailored to Taste
There is nothing as homely and tasty as a proper homemade pie. And, even though there is a little cheat here, it tastes and feels 100% homemade. This vegetable and lentil cottage pie is spicy and flavourful and really comforting, but not heavy at all. You can vary the vegetables or make it even tastier by adding a little extra butter in the potatoes. The recipe can be doubled for a larger family.
Ingredients
- 1 pack of The Spice Tailor Spicy Tarka Lentil Daal
- 1 tsp. vegetable oil
- 1 carrot, peeled and chopped into 1 cm pieces
- 1 zucchini, chopped into 1 cm pieces
- 1 handful of peas
- 1 tbsp. tomato puree
- 100ml vegetable stock
- 400g cooking potatoes
- A splash of milk
- 1-2 large knobs of butter
Method
- Heat the oven to 200°C.
- Boil the potatoes in salted water for 20 minutes - or until soft. You can test by sliding in a sharp knife. The potatoes should slide off in seconds if done. Set an alarm to remind you.
- Meanwhile, heat the oil in a medium sized saucepan and add the spices from the sachet in the kit - saving the chilli for another cook. Cook for 10 seconds - or until aromatic. Add the carrots and cook over a moderate heat for 5 minutes, stirring occasionally. Add the zucchini and a little stock and seasoning. Cover and cook for 5 minutes.
- Add the peas, the lentils and the tarka sauce from the two pouches in the kit - as well as the remaining stock and the tomato puree. Bring to a simmer, taste and adjust the seasoning. Pour into a small ovenproof dish.
- Drain the potatoes once done and mash with a potato masher. Add the butter and milk and season well. Taste and adjust seasoning to taste. Put into a piping bag and pipe over the lentils - or freestyle it with a spoon.
- Place in the oven and bake for 30-35 minutes - or until the mash is lightly golden in places.
- Serve straight from the oven!
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Spicy Tarka Lentil Daal
This is probably the most cooked dish in India as it is a healthy source of vegetarian protein and is very satisfying. These buttery lentils are lifted with warming spices, zingy ginger, savoury garlic, and tangy tomatoes.