Lentil Cottage Pie
Recipe from Jamie Oliver
- Preparation and cooking time: 55 min
- Serves: Serves 4-6
Ingredients
Make it for
4
This recipe makes 4 servings.
- 2 TBSP olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 carrot, peeled and finely diced or grated
- 1 TBSP dried thyme or mixed herbs
- 2 TBSP flour
- 1 x 400g tinned tomatoes
- 2 x 400g tinned lentils, drained
- 1/2 cup vegetable stock
- 400g pumpkin, peeled and cut into chunks
- Grated cheese to finish (optional)
Method
- Preheat the oven to 180-190 degrees Celsius fan bake.
- In another pot boil the pumpkin pieces in water until tender.
- In a pan, bring a generous drizzle of olive oil to a medium heat.
- Once hot, sauté the onion, garlic, carrot, and dried herbs for 4-5 minutes or until soft.
- Stir the flour into the pan, then add the tinned tomatoes, lentils and vegetable stock.
- Bring to a simmer, cook for 5-10 minutes or until the liquid has reduced slightly and the sauce has thickened. Season to taste with salt and pepper.
- Check on the pumpkin. Test with a knife on softness. Drain the pumpkin then mash with oil.
- Once the lentil sauce has reduced, place it into a pie or baking dish. Make sure to pack the lentils into the dish.
- Carefully top with the mashed pumpkin and spread evenly over the lentils.
- Bake for 30 minutes or until golden and bubbling. Leave to set for 5 minutes then serve.
Tips
- Top with grated cheese before placing the pie in the oven.
Where this one comes from
Demonstrated at a Cooking Series session and filed under Budget Friendly Meals.
Cook this one with us
The Cooking Series runs through the year across the rohe. Free, hands-on, and you take the recipes home.