Lentil cottage pie

Name: Lentil cottage pie
Total time: 70 min
Yield: 4 servings
Cuisine: British & European
Ingredients: 300g Red lentils; 150g Brown onions; 300g Carrots; 150g Frozen garden peas; 40g Gravy granules; 1kg White potatoes; 25g Butter; 50ml Semi-skimmed milk

British & European70 mins£0.52 a portionVegetarianFreezes well

Ingredients

Serves 4

Red lentils300g
Brown onions150g
Carrots300g
Frozen garden peas150g
Gravy granules40g
White potatoes1kg
Butter25g
Semi-skimmed milk50ml

Plus salt and pepper. About £2.09 for the amounts used.

Method

1
Heat the oven to 200°C (180°C fan, gas 6).
2
Peel 1kg potatoes, cut into chunks and boil for 15-20 minutes. Drain and mash with 25g butter and 50ml milk.
3
Fry 1 chopped onion and 300g diced carrots for 8 minutes. Rinse 300g red lentils and add with 40g gravy granules and 800ml boiling water. Simmer for 20 minutes until thick, adding 150g frozen peas for the last 2 minutes.
4
Tip the lentils into a baking dish, top with the mash and rough up with a fork.
5
Bake for 25 minutes until golden.

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