Veggie cottage pie with cheesy champ topping

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Veggie cottage pie with cheesy champ topping

Serves 6-8


For the colcannon:
1kg potatoes, peeled and cut into chunks
100ml milk
4 spring onions, chopped
30g butter
50g Cheddar, grated
Salt and black pepper


For the filling:
200g green lentils
4 tbsp olive oil
2 onions, chopped
1 red chilli, deseeded and finely chopped
3 garlic cloves, crushed
2 tsp dried thyme
2 x 400g tins of chopped tomatoes
2 handfuls of kale, chopped
Small handful of fresh parsley, chopped
2 tsp honey
Butter


  1. For the champ, simmer the potatoes in boiling salted water for 15 minutes or until tender, then drain and return to the pan.
  2. In a jug, combine the milk with the spring onions. Heat in the microwave for one minute or until warm.
  3. Mash the potatoes with the butter, then stir in the warm milk mixture and the grated Cheddar. Season well and set aside.
  4. In a pot, cook the lentils according to the package instructions. Drain and set aside.
  5. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Heat the oil in a large pan over a medium-high heat and cook the onions until soft and transparent.
  6. Stir in the chilli, garlic, thyme, tomatoes, kale, parsley and honey. Cook over a medium heat until the kale is soft, then stir in the cooked lentils and season to taste.
  7. Remove to a large baking dish and top with the champ. Use the tines of a fork to create ridges in the potatoes and dot with small pieces of butter. Bake for 45-50 minutes or until golden on top.

Per serving: 323kcals, 11.4g fat (3.5g saturated), 45.5g carbs (8g sugars), 12.3g protein, 12.9g fibre, 0.102g sodium

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