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 leek
1 large carrot
1 medium onion
1 celery stick
1 large zucchini
olive oil
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.
Add this recipe to your Yummly feed: Yum
Will your kids eat things like lentils?
Join me here
Facebook | Twitter | Bloglovin | G+
Amy says
I make a similar pie and my kids LOVE it! Anything with sweet potato is a winner in our house and lentils are a favourite too. I’ve never thought of adding chia seeds – will have to try that next time. 🙂
Sammie @ The Annoyed Thyroid says
We make something similar and I think I actually prefer it to the meaty version. I love the idea of adding the chia seeds – totally going to try that next time! We’ve just had a Veggie and Lentil One-Pot for dinner and my meat-loving husband deemed it delicious, high praise indeed!
Malinda @mybrownpaperpackages says
I had a similar spelling dilemma this week, and always struggle to get photos before the food is eaten. Blogger life! Meanwhile, this looks really yummy. My kids actually don’t mind lentils so this would be a treat!
Leanne @ Deep Fried Fruit says
My daughter talks about becoming a vegetarian. I might try this on the family (without telling them what’s in it) and see how they all go. It looks yummy to me!
Lucy @ Bake Play Smile says
Hahaha Bron you are fast becoming my go-to site when I’m doing my meal planning. Another fab recipe!! Can I just come and live at your house? Thanks for linking up with Fabulous Foodie Fridays!
Suzanne says
I’m desperately trying to get my son into sweet potato as husband and I have it so often so this may be worth a shot:)
Corinne says
Yum!
When I worked on a food magazine (in Australia) it was always veggie. This was 10+ years ago.
iAllure says
My kids are not big on lentils however I can give this a go to see if they will change their minds 🙂
Simone says
Looks good!
I struggle to get photos too and my swede topped cottage pie pics were total disasters compared to yours. Ahh.. the joys of family food prep time!
I love using Sweet Potato for my cottage pies too. Have pinned this for later 🙂
Bec says
Oh my gosh, so much yes. I LOVE cottage pie and this looks super tatsy and healthy. Will be giving it a go! x
Holly says
I like that this has chia seed, which I am trying to eat a lot more off! I have been making a similar one by Deliciously Ella.
Vicki @ Boiled Eggs & Soldiers says
Looks pretty fine to me, in fact delicious! I have the same dilemma with veggie/vegie, I usually go to the British side but with veggie I do the double gg for no logical reason at all! Thanks so much for linking this yummy dinner to YWF x
Shari from GoodFoodWeek says
Yum – this looks delicious. I have a can or two of lentils in the pantry so I think that I will be whipping up this recipe pretty soon.
Kim @ Land of Zonkt says
Your killing me with all your deliciousness of late my dear!
I agree… I find it foreign too… but your right. I’m sure the ‘seo’ speaks for it self in its ability. know your audience I guess hey. lol
PS, sneaky addition with the chia seeds too. nice work!
Thanks for linking up to YWF too hun. xx