Serves: 4

Veggie Cottage Pie

FG 4 | CC 12

Calories: 298 kcal
Food Recipe images Veggie cottage pie


  • Preheat oven to 220C / 425F / Gas Mark 7.
  • Boil potato until tender, drain and mash
  • Put olive oil in pan and cook onion and garlic until onion softens.
  • Add tomatoes, stock cube, tomato puree wine lentils and carrot to 500 ml water.
  • Bring to the boil reduce the heat and simmer uncovered for about 15 minutes stirring occasionally.
  • Add Worcestershire sauce and coriander and stir through.
  • Spoon mixture into a shallow 1-litre ovenproof dish and spread potato mash on top.
  • Bake uncovered for about 15 minutes until top is well browned.
  • Serve with seasonal greens.