A savoury lentil cottage pie, with carrot and lentil filling topped with a creamy mash. Vegan, gluten-free, and just right for cold evenings. This recipe is made without mushrooms.
Course Autumn, holiday, Main Course, Mains, Pantry Recipes, Winter
Heat a large pot over medium. Once hot, add the olive oil. Add the onions and stir, then cook, stirring occasionally, until softened and fragrant. This should be 7-8 minutes.
2 teaspoons olive oil, 1 medium onion
Stir in the carrots and garlic and cook for another 2-3 minutes. Add the rosemary and spices and cook for another 30 seconds.
2 medium carrots, 2 cloves garlic, 1 sprig rosemary, 1 teaspoon sea salt, ½ teaspoon black pepper, ¼ teaspoon smoked paprika
Add the red wine and let it cook down until reduced by half. This should take just a minute or two.
50 ml dry red wine
Add the vegetable broth. Cover and increase the heat to bring the filling to a boil, then add the lentils. Reduce the heat to simmer for about 20 minutes, covered, or until the lentils are tender.
600 ml vegetable broth, 200 grams brown lentils
While the lentils are cooking, prepare the topping. Scrub the potatoes well and cut them into rough chunks, then add to a pot and cover with plenty of water. Season well. Bring to a boil, then reduce the heat to simmer until the potatoes are fork-soft, about ten minutes.
1 kilogram starchy potatoes
Reserve 200 ml (scant 1 cup) of the cooking water before draining. Add the oil and spices, then add the cooking water as needed while mashing to get the consistency you like. Season to taste.
200 ml cooking water, 1 tablespoon olive oil, Sea salt to taste, Black pepper to taste
Once the lentils are cooked, preheat the oven to 200°C (400°F). Use a fork to mix the two tablespoons of water and cornstarch in a cup. Add to the lentil mixture and stir well, letting it simmer for another minute to thicken. Stir in the thyme. Taste and season as needed.
Transfer the lentil mixture to a baking dish (or use the pot, if oven-safe). Top with the mashed potatoes in an even layer.
Bake for about ten minutes, or until the base is bubbling up around the edges of the dish. Serve hot. Leftovers will keep well, refrigerated, for up to three days.