Cottage pie with purple mash


* 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)


* 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).

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