PIE TINS RECIPES

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VEGETARIAN LENTIL COTTAGE PIE RECIPE - BBC FOOD



Vegetarian lentil cottage pie recipe - BBC Food image

This is a rich and satisfying vegetarian version of the classic cottage pie. Lentils make a great substitute for mince and are packed with protein, and carrots make the mash topping extra sweet. Each serving provides 387 kcal, 15.5g protein, 50g carbohydrates (of which 16g sugars), 10g fat (of which 3.5g saturates), 17g fibre and 0.85g salt.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 17

1 cauliflower head, cut into florets
240g/9oz green beans, halved
1 tbsp vegetable oil
salt and freshly ground black pepper
1 tbsp vegetable oil
4 celery sticks, finely chopped
250g/9oz swede, peeled and grated
8 carrots, peeled and grated
1 tbsp dried mixed herbs
3 tbsp tomato purée
3 x 400g tins green lentils, drained and rinsed
1 reduced salt vegetable stock cube
500ml/18fl oz boiling water
pinches freshly grated nutmeg
600g/1lb 5oz white potatoes, scrubbed and roughly chopped
30g/1oz butter
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • To make the cauliflower, place the cauliflower and green beans in a large roasting tray. Drizzle with the oil, season with salt and pepper and toss. Roast for 20–25 minutes, or until tender and just charred.
  • Meanwhile, to make the cottage pie, heat the oil in a saucepan over a medium heat and fry the celery, swede and half the carrots for around 5 minutes, until starting to soften. Stir in the mixed herbs and tomato purée and cook for 1 minute. Add the lentils and mix well, then crumble in the stock cube and pour in the boiling water. Season to taste with salt, pepper and nutmeg, then cover and simmer for 15 minutes.
  • Meanwhile, bring the potatoes to the boil in a large saucepan. Reduce the heat and simmer for 10 minutes. Add the remaining grated carrots and return to the boil. Turn the heat down and simmer for another 5 minutes until tender.
  • Drain the potatoes and carrots, then return to the pan, add the butter and season with salt, pepper and nutmeg to taste, then mash until smooth and set aside.
  • Preheat the grill to high. Tip the hot lentil mixture into a large baking dish and spoon the mash over the top. Use a fork to level it out and make ridges along the top, then grill for 5 minutes, or until the top is golden brown and crisp.
  • Serve the cottage pie with the roasted cauliflower and green beans.

Nutrition Facts : Calories 387kcal, CarbohydrateContent 50g, FatContent 10g, FiberContent 17g, ProteinContent 15.5g, SaturatedFatContent 3.5g, SugarContent 16g

VEGETARIAN LENTIL COTTAGE PIE RECIPE - BBC FOOD



Vegetarian lentil cottage pie recipe - BBC Food image

This is a rich and satisfying vegetarian version of the classic cottage pie. Lentils make a great substitute for mince and are packed with protein, and carrots make the mash topping extra sweet. Each serving provides 387 kcal, 15.5g protein, 50g carbohydrates (of which 16g sugars), 10g fat (of which 3.5g saturates), 17g fibre and 0.85g salt.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 6

Number Of Ingredients 17

1 cauliflower head, cut into florets
240g/9oz green beans, halved
1 tbsp vegetable oil
salt and freshly ground black pepper
1 tbsp vegetable oil
4 celery sticks, finely chopped
250g/9oz swede, peeled and grated
8 carrots, peeled and grated
1 tbsp dried mixed herbs
3 tbsp tomato purée
3 x 400g tins green lentils, drained and rinsed
1 reduced salt vegetable stock cube
500ml/18fl oz boiling water
pinches freshly grated nutmeg
600g/1lb 5oz white potatoes, scrubbed and roughly chopped
30g/1oz butter
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • To make the cauliflower, place the cauliflower and green beans in a large roasting tray. Drizzle with the oil, season with salt and pepper and toss. Roast for 20–25 minutes, or until tender and just charred.
  • Meanwhile, to make the cottage pie, heat the oil in a saucepan over a medium heat and fry the celery, swede and half the carrots for around 5 minutes, until starting to soften. Stir in the mixed herbs and tomato purée and cook for 1 minute. Add the lentils and mix well, then crumble in the stock cube and pour in the boiling water. Season to taste with salt, pepper and nutmeg, then cover and simmer for 15 minutes.
  • Meanwhile, bring the potatoes to the boil in a large saucepan. Reduce the heat and simmer for 10 minutes. Add the remaining grated carrots and return to the boil. Turn the heat down and simmer for another 5 minutes until tender.
  • Drain the potatoes and carrots, then return to the pan, add the butter and season with salt, pepper and nutmeg to taste, then mash until smooth and set aside.
  • Preheat the grill to high. Tip the hot lentil mixture into a large baking dish and spoon the mash over the top. Use a fork to level it out and make ridges along the top, then grill for 5 minutes, or until the top is golden brown and crisp.
  • Serve the cottage pie with the roasted cauliflower and green beans.

Nutrition Facts : Calories 387kcal, CarbohydrateContent 50g, FatContent 10g, FiberContent 17g, ProteinContent 15.5g, SaturatedFatContent 3.5g, SugarContent 16g

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