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Puy lentil and vegetable cottage pies

Puy lentil and vegetable cottage pies

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 80 mins

Mildly spiced and individually portioned.

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Nutritional Info(100g) 
  • Potatoes 
  • Cabbage 
  • Vegetable stock 
  • Onion 
  • Garlic 
  • Carrots 
  • Celery 
  • Chopped tomatoes 
  • Passata 
  • Tabasco sauce 
  • Smoked paprika 
  • Cinnamon 
  • Cumin 
  • Parsley 
  • Puy lentils 

Puy lentil and vegetable cottage pies

Ingredients

600g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped

200g green cabbage, thinly shredded

100ml hot vegetable stock 

 

Low-calorie cooking spray

1 red onion, finely chopped

3 garlic cloves, finely chopped

3 carrots, peeled and cut into small chunks

3 celery stalks, finely chopped

400g can chopped tomatoes

300g passata with onions and garlic

1 tsp Worcestershire sauce, or vegan equivalent

¼ tsp Tabasco sauce

1 tsp sweet smoked paprika

¼ tsp ground cinnamon

¼ tsp ground cumin

A large handful of fresh flat-leaf parsley, finely chopped

Salt and freshly ground black pepper

2 x 400g cans Puy lentils, drained

Method

1.           Preheat your oven to 200°C/180°C fan/gas 6. To make the topping, boil the potatoes for 15-20 minutes, or until tender. Add the cabbage for the last 3-4 minutes. Drain, return to the pan, then roughly mash. Add the stock and continue to mash until combined, but still chunky.

2.           Meanwhile, spray a large frying pan with low-calorie cooking spray and place over a medium heat. Stir-fry the onion, garlic, carrots and celery for 5-10 minutes, until softened.

3.           Add the tomatoes, passata, Worcestershire sauce or equivalent, Tabasco, spices and parsley. Season well and bring to the boil. Reduce the heat and simmer for 6-7 minutes, or until the vegetables are tender. Stir in the lentils.



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Puy lentil and vegetable cottage pies Puy lentil and vegetable cottage pies