Lentil Cottage Pie (serves 4)
800g medium potatoes, quartered
40g margarine (try nuttelex...a great non-dairy product)
1 medium onion chopped finely
1 clove garlic, crushed (or more if you love garlic as much as we do)
1 415g can crushed tomatoes
2 cups veggie stock (we use stock cubes...all magi stocks cubes are vegetarian and make a very tasty stock)
2 tbsp tomato paste
1/3 cup dry red wine
2/3 cup red or brown lentils
1 medium carrot chopped finely
½ cup frozen peas, thawed
1/3 cup chopped parsley
Preheat oven to 400C.
Boil or steam potato until tender and drain. Mash in large bowl with ½ of the margarine. I sometimes add some soy milk to make them creamier. You can also stir ½ cup soy cheddar cheese into the mash if you wish.
Melt remaining margarine in medium frying pan. Saute the onion and garlic, stirring until onion softens. Add undrained tomatoes, stock, tomato paste, wine, lentils, and carrot. Bring to a boil and then reduce heat and simmer uncovered for 15 minutes or until lentils and carrot are soft, stirring occasionally. Add more stock if necessary.
Add peas and parsley and cook uncoverd for 5 minutes. Spoon mixture into shallow ovenproof dish.
Spread potato mixture on top and bake uncovered in hot oven for 20 minutes. Let pie stand for 10 minutes before serving.