Lentil cottage pie

How about a twist on the classic shepherd’s pie? Cold days are all about hearty comfort foods, and our cottage pie’s potato mash, filled with lentils, celery, onion, carrots and spices gives this old classic a delicious update. We love this comforting and heart warming meal and we are convinced you will love it too!

You Will Need

Preparation

1

Start the potatoes: Preheat the oven to 400ºF. Peel the russet potatoes. Cut them into 1-inch cubes and put them into a pot and barely cover them with water. Cover, bring the water to a boil. Cook until tender, 15 to 20 minutes.

2

Cook the lentils: Rinse the lentils in a colander. In a medium pot add the lentils and water (2 cup, 4 cups, 6 cups) bring to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes, or until the lentils are cooked through. Drain the excess water. Add the rustic spice blend and peas.

3

Prepare the vegetable: While the potatoes are cooking, wash and dry the vegetables. Peel and dice the carrot, onion and celery in about 1/2 cm dices*.

*cutting the vegetables in small dices is important to ensure a shorter cooking time.

4

Cook the vegetables: In a pan on medium high heat, add the oil and the diced carrot, onion and celery. Cook 5 minutes or until the vegetables are soft.

5

Mash the potatoes: Drain in a colander. Return to the potatoes the pot. Add butter* (1 tbsp, 2 tbsp, 3 tbsp) and milk* (3 tbsp, 1/3 cup, 9 tbsp) to the potatoes. Season with salt & pepper. Use a potatoes masher or an electric mixer to mash the potatoes into a soft pure. Taste and adjust seasoning. *Non dairy: Replace the butter with margerine or plant based butter (e.g. Earth balance). Replace the milk with plant based milk. My favourite is canned coconut milk – It is rich and unsweetened.

6

Assemble & bake the cottage pie: In a pyrex baking dish (9″ x 5″, 9” x 13”, 10″ x 15″), add the vegetables and lentils. Top with the mashed potatoes and bake 15-20 minutes. Serve.

Bon Appétit!

What's in my kit

2 portions

4 portions

6 portions

lentils

2/3 cup

1 1/3 cup

2 cups

green peas

75 gr

150 gr

225 gr

onion

carrot

100 gr

200 gr

300 gr

celery stalk

100 gr

200 gr

300gr

rustic spice blend

1 tsp

2 tsp

3 tsp

russet potato

600 gr

1200 gr

1800 gr

Health fact

Regina Naturopathic

Dr. Craig Herrington, Nathuropath

CELERY
Just 2 stalks of celery contain as much potassium as a banana.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Dietician

Yum foods
Serve ”Yum” foods with new foods. When your child sees food they recognize it may entice them to explore other new foods. For example, this dish may be served with a bit of ketchup.

Cooking for kids?
Feel free to slowly introduce new vegetables to children.

Making this recipe with kids?
Ask the child to help by completing step 4 and 6.

Cook the vegetables
Serve

Wine Pairings

JP CHENET RESERVE PINOT NOIR
Raspberry and cherry aromas with a touch of spice. A red berry flavour with a medium finish.
Region: France
Alcohol: 12%
Price (SLGA): $15.04

COPPER MOON CHARDONNAY
A lemon yellow coloured wine with aromas of ripe apple, pear, pineapple and a touch of floral. It is a soft, medium-bodied wine with flavours of ripe stone fruit and a touch of citrus on the finish.
Region: British Columbia, Canada
Colour: White
Alcohol: 13%
Price (SLGA): $11.13