Recipe: Vegetarian cottage pie
These delicious recipes from Asda prove that vegetables don’t have to be a mere side dish, they can take centre stage on the plate too
What you'll need
2 tbsp olive oil
1 Milgro red onion, chopped
200g Gilfresh carrots, finely diced
1 stick Derrylard Nurseries celery, finely diced
250g Monaghan mushrooms chestnut |mushrooms, chopped
400g can Asda Chosen By You chopped tomatoes
1 tbsp tomato puree
Spring fresh cut thyme, 1 tbsp leaves chopped
400g can Asda green lentils, drained and rinsed
300g sweet potato (peeled weight), cut into even-sized pieces
300g Glens of Antrim potatoes (peeled weight), cut into even-size pieces
50g reduced-fat creme fraiche
Preheat the oven to 200°C/gas 6/400°F. Heat the oil in a pan and cook the onion over a medium heat until soft. Add the carrots and celery, and stir well. Cover and cook over a low heat, stirring occasionally, for 5 minutes.
Add the mushrooms and cook, stirring occasionally, until the juices run. Increase the heat and cook, stirring often, until the juices evaporate.
Add the tomatoes, tomato puree, thyme and lentils and simmer, stirring occasionally with a spoon, for 10 minutes.
Transfer the mixture to a baking dish.
Cook the sweet potatoes and potatoes until tender. Drain and mash with the creme fraiche. Put on top of the mushroom and lentil mixture. Bake for 20 minutes.