Is it vegie or veggie? I’ve gone with the latter out of respect for Veggie Mama, but it feels wrong. I suspect that ‘veggie’ is actually the American spelling. The internet is like American spelling’s Trojan horse, soon we’ll be writing favorite, color and, hold me, organization. But I digress.
You’ve come here for the food, so I’ll stop rabbiting on about spelling. This dish is pretty much my favourite vegetarian dish going. It’s rather sweet thanks to the sweet potato, leeks and carrots – all sweet veggies/vegies. Unlike me, my kids aren’t partial to a lentil so I’d be lying if I told you that this is a family favourite/favorite. Let’s just say it’s tolerated by the kids and adored by the husbie and me. Make it, you’ll like it.
Oh and apologies for my diabolical photos! I snapped this babies off between serving up and eating and let’s just say that Bart wasn’t prepared to give me a lot of time…
Veggie and lentil cottage pie
1 large carrot
1 medium onion
1 celery stick
1 large zucchini
1 large sweet potato
1 large potato
1/2 cup milk
60 gm Parmesan cheese
500 ml vegetable stock
100 gm dried red lentils
50 gm chia seeds
3 tablespoons tomato purée
Preheat the oven to 180ºC.
Cut the top off the leek, wash it well under cold running water (leeks are full of grit!) then finely slice it. Peel and finely dice the carrot, onion and zucchini. Finely dice the celery.
Heat little olive oil in a medium pan on a medium heat, add all the veggies. Stir to mix the oil through the veggies then cover, reduce heat to low and cook for about 10-15 minutes until soft.
While the veggies are cooking down, peel the potato and sweet potato and cut into 2cm chunks. Steam, boil or microwave until soft. Remove from the heat and drain well, leaving to evaporate in the colander for a moment while you heat the milk until almost boiling.
Mash the potatoe and sweet potato well, using a fork or potato masher, adding as much hot milk as you need. Once mashed and creamy, stir through the Parmesan cheese. Set aside.
Add the lentils, stock and chia seeds and bring to the boil while stirring. Boil for about 1 minute, stirring constantly then turn the heat down, reduce to a simmer and cook for about 15 minutes until all the liquid is absorbed.
Season to taste with sea salt and black pepper, then add the tomato purée and stir thoroughly.
Pour out into an oven proof dish (I used a pie dish) and distribute evenly across the dish. Now scoop the mashed potato and sweet potato over the top, making sure it’s fluffy on top.
Bake for about 20 minutes until the potato turns golden and the peaks start to brown. Serve with a side order of greens like broccoli, sugar snap peas or a rocket side salad.
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Will your kids eat things like lentils?