VEGAN RECIPES UK RECIPES
EASY VEGAN RECIPES FOR VEGAN DINNER - OLIVEMAGAZINE
VEGAN COTTAGE PIE | SAINSBURY'S RECIPES
Behind a deliciously crispy potato topping lies a rich mushroom and lentil vegan cottage pie filling. Perfect for those winter days – and it counts as 4 of your 5 a day, too
Provided by Sainsbury's
Total Time 105 minutes
Prep Time 25 minutes
Cook Time 80 minutes
Yield 4
Number Of Ingredients 15
Steps:
Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large pan, heat 1 tbsp oil over a medium heat and sweat the onion, carrot and celery for 10 minutes until very soft and starting to caramelise. Add the sliced garlic and rosemary and continue to cook for 1 minute before adding the tomato purée. Cook for 2-3 minutes.
Add the fresh and dried mushrooms to the pan with the flour, reserving the liquid. Fry for 2-3 minutes, then add the mushroom liquid, stock, tinned tomatoes and balsamic. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the liquid is starting to reduce.
Add the lentils and continue to simmer for 10 minutes, or until the sauce is thick and glossy.
Meanwhile, blanch the potatoes for 4-5 minutes, until just tender. Transfer the lentils to a large pie dish. Arrange the potatoes on top so they overlap in circles. Mix the crushed garlic with the remaining oil and brush over the potato. Bake in the oven for 35-40 minutes or until the potatoes are crisp and golden.
Nutrition Facts : Calories 337 calories, FatContent 7.0 grams, SaturatedFatContent 1.0 grams, SugarContent 11.3 grams, SodiumContent 720.0 milligrams salt, CarbohydrateContent 46.5 grams, FiberContent 13.1 grams, ProteinContent 15.0 grams
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