Vegan Cottage Pie

This is one of my vegan versions of a cottage pie. I particularly like this flavour profile as it is well-suited to most palates. You may however adjust the spice quantities. I like adding chilli powder along with curry powder. In this way we are adding more layers of flavour. 🙂 This particular recipe is power-packed with protein (brown lentils) and a selection of nutritious vegetables.

• Preparation time: 10 minutes
• Cooking time: 20 minutes
• Baking time: 30 minutes

You will need: one 4 Litre 27cmx22cm casserole dish

Ingredients

• 1 cup (250ml) brown lentils boiled until soft but still firm to the touch – keep aside
• 8- 10 large potatoes peeled boiled and mashed – keep aside
• 1/4 cup vegan margarine
• A glug of olive oil
• 1 medium onion finely chopped
• 2 small pieces cinnamon sticks
• 2 bay leaves
• 1 tbsp (15ml) garlic paste
• 2 – 3 green chillies slit in the centre (remove seeds to reduce heat)
• 1 tsp (5ml) Cumin powder
• 1/2 tsp turmeric powder
• 1 Tbsp (15ml) mild chilli powder/paprika powder or curry powder (add more or less as you like).
• 750g finely sliced cabbage
• 2 small carrots washed, peeled and chopped into pieces.
• 1 each small red, green and yellow peppers de-seeded and sliced
• 1 can chopped tomatoes
• 3/4 cup frozen peas thawed
• Few grinds of whole black pepper
• Salt and pepper to season

This is how

Start by boiling the lentils with a half teaspoon of salt. When done keep aside.

Boil the potatoes as well in a separate pot. When they are soft remove from heat (remove access water if needed)

Add the vegan margarine and mash until nice and smooth. Season with salt and pepper – keep this aside.

Preheat oven to 200 degrees C.

Now in a pot, heat the oil.

Toss in the onions, cinnamon sticks and bay leaves – cook until the onions are soft and translucent.

Spoon in garlic paste and green chillies – cook for a few seconds then toss in the cumin powder, turmeric powder and chilli powder. Give this a quick mix then quickly add the cabbage, carrots and mixed peppers. Give this a good stir. Season with salt and cook until the cabbage softens +/- 10 minutes

When the cabbage has softened – add the tomatoes, peas, and cooked lentils. Add a few grinds of fresh black pepper.

Cook this for a few minutes. Then add this cooked mixture to the casserole dish. Spread the mixture out evenly. Top with mashed potatoes and blobs of vegan margarine. Bake for 30 minutes.

Allow to cool a bit before serving along with a nice green salad.