Cottage pie with purple mash
Ingredients:
* 80g plant-based grated cheddar cheese
* 500g purple sweet potato, cubed
* 300g purple carrots, cubed
* 120g liquid vegetable stock
* 40g butter
* 180g brown onion, cut into quarters
* 2 garlic cloves
* 120g celery stalks, cut into pieces
* 20g extra virgin olive oil
* 20g tomato paste
* 300g ripe tomatoes, cubed
* 600g cooked lentils
* 150g peas (fresh or frozen)
* 5 sprigs fresh flat-leaf parsley, roughly chopped
*fresh oregano, for garnishing (optional)
Preparation:
* Steam sweet potatoes and carrots until soft.
* Place in a processor, add liquid stock and butter, process until smooth.
* Add salt and pepper to taste.
* Transfer into a bowl and place into refrigerator until ready to use.
* Preheat oven to 200°C.
* Place onion, garlic and celery into a processor and chop.
* Place in a pan, add oil and sauté till soft.
* Add tomato paste and tomatoes and cook for 5 minutes.
* Add lentils, peas and parsley into pan and stir through with spatula.
* Add salt and pepper to taste.
* Transfer mixture into an ovenproof dish. Top with purples mash, sprinkle with grated cheese, then bake for 20 minutes (200°C) or until cheese melts and top is lightly golden.
* Serve sprinkled with fresh oregano (optional).
