Recipes

Lentil Cottage Pie

Could batch cooking be the answer to many of our food related struggles? … I’m going with YES!

“I am prepared, organized and in control” is my mantra for this week and I’m sticking to it!

Trust me on this, if you want to keep the stress levels low, spend less time in the kitchen and most importantly have lunch/dinner on the table in record time … you need to jump on the batch cook bandwagon!

Nowadays, I’m finding it hard to keep up with feeding my family; my husband is training for an Ironman and has the appetite of a horse (comes home for lunch AND dinner) and both he and the kids seem to be eating me out of house and home … “I’m hungry … Can I have something? … Is the kitchen closed? … Is it ready yet? .. What’s for dessert? … Can I have something while I wait?” I’m sure a lot of you can relate, right?

So I’m taking action and have decided to cook a lot of whatever I’m making and freeze the rest to bring out as and when I need to. I’ve started with this Lentil Cottage Pie and It feels pretty good! It will feel even better once my freezer is full of lovely home cooked meals …. (I can do this) …. who’s with me??

Lentil cottage Pie

Print Recipe
Serves: About 18 servings Cooking Time: 1 hour 30 mins

Ingredients

  • 500g Brown Lentils (properly rinsed)
  • 1 Onion (diced)
  • 3 Large Carrots (diced into small cubes)
  • 170g Butternut Squash (diced into small cubes)
  • 500g Tomato Passata
  • 3 Cloves Garlic
  • 2 Bay Leaves
  • 800ml Water
  • 1 Organic Veg Stock Cube
  • 120g Frozen Peas
  • 1 tablespoon apple cider vinegar
  • 12 potatoes (peeled)
  • 1 large Sweet Potato (peeled)
  • Pink Salt
  • Garlic Powder
  • Organic Butter
  • Parmesan

Instructions

1

Glug of extra virgin olive oil in a dutch oven on medium heat and gently fry the garlic, onion, carrots and butternut for a few minutes.

2

Once these turn golden brown, in goes the passata and the bay leaves. Gently stir for a couple more minutes.

3

Pour in the water and the stock cube and add the lentils and simmer for about 40 minutes (until the lentils have started to soften) with the lid on. (Make sure to check this from time to time, give it a little stir and see if any more water needs to be added)

4

Throw in the peas and cook for a final few minutes. Add a tablespoon of Apple Cider Vinegar and give it a good stir.

5

In a separate pan, boil the potatoes (you can mix the potatoes from the start or boil them separately - depending how you want to top your dishes)

6

Add a generous knob of butter, some parmesan, pink salt and garlic powder (to taste) and mash.

7

Line up your dishes and add a layer of the lentil mix at the bottom and top with mash and another sprinkling of Parmesan.

8

Allow to cool, cover and freeze.

9

Should you wish to cook one of the dishes, drizzle with a little olive oil and place in the oven until the top is golden brown (about 15 to 20 minutes or so)

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