Lentil Cottage Pie

16 Sep

Ingredients:

  • Chopped tomatoes
  • Carton of cooked lentils
  • 3 sweet potatoes
  • 2 handfuls of frozen peas
  • 2 sticks of celery
  • 2 red onions
  • 1 gluten free vegetable stock cube
  • pinch of cumin
  • Teaspoon of coconut oil

Cube the sweet potatoes and boil in a pan until soft. I personally keep the skins on for added fibre!

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Heat a frying pan and melt the coconut oil. fry the cumin for a minute then add the celery, peas and red onion.

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After 3-5 minutes add the chopped tomatoes, cooked lentils and stock cube into the pan.

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Simmer for 10 minutes ensuring the stock cube is dissolved and stir into the mixture.

 

Place the mixture into the loaf tin

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Mash the boiled sweet potatoes (add a little coconut oil if you want a creamier texture) and cover the mixture

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Bake on the oven for around 20 minutes at 220 C and grill lightly if you want a crispy topping.

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Serve and enjoy

 

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