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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 4 |
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A healthy meatless version of cottage pie. Ingredients:
3 large potatoes |
1 cup red lentil |
40 g butter |
2 onions, thinly sliced |
2 cloves crushed garlic |
1/2 cup sliced red capsicum |
1 cup green beans, sliced |
1 1/4 cups pasta sauce |
8 teaspoons milk |
pepper (to season) |
2 tablespoons chopped parsley |
Directions:
1. Preheat oven to 180 deg C.
2. Peel potatoes and then cut into chunks.
3. Place in pot of boiling water and cook until just tender.
4. Drain and keep warm in pan.
5. Wash lentils in cold water and drain.
6. Place in pan and add cold water to cover, bring to boil.
7. Cover and boil for approx.
8. 20 minutes or until tender.
9. Drain.
10. In fry pan heat half butter, add onion and garlic and stir fry over low heat for five minutes, then add capsicum and beans, cook further 2 minutes.
11. Add pasta sauce and bring to boil, stirring.
12. Pour mixture into a shallow rectangular baking dish.
13. Mash potatoes in pan while still warm.
14. Add milk and remaining butter and mix until smooth.
15. Add lenils, pepper and parsley, and mix well.
16. Spread potato mix over vegetable mix.
17. Bake for 25 minutes.
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