Vegetable cottage pie

  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print


Vegetable cottage pie
  • 1 tablespoon oil
  • 1 leek, trimmed, chopped
  • 2 clove garlic, crushed
  • 375 gram cauliflower florets
  • 2 carrots, diced
  • 2 400g cans diced tomatoes
  • 2 400g cans lentils, drained, rinsed
  • 1 cup (120g) frozen peas
  • 3 desiree potatoes, peeled, parboiled
  • 1/4 cup (20g) grated parmesan


Vegetable cottage pie
  • 1
    Preheat oven to 200°C or 180°C fan-forced. Heat oil in a large saucepan on medium. Cook leek and garlic for 3-4 minutes, until soft. Add cauliflower and carrot and cook for another 5 minutes, until softened slightly. Add tomato and lentils. Bring to boil, reduce heat to low and simmer for 10 minutes, until vegetables are tender. Stir through peas and season to taste. Spoon into an 8-cup ovenproof dish.
  • 2
    Grate potato and toss together with parmesan. Season well. Scatter over vegetables and bake for 30 minutes, until golden and bubbling. Serve.