By HighSatiety diet: Meals that keep you fuller for longer.

Vegan Cottage Pie (Vegan)

Name: Vegan Cottage Pie (Vegan)
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: European, British
Ingredients: Sweet Potato 500g; Portobello Mushrooms 225g; Chopped Tomatoes tinned 200g; Red Onion 150g; Vegetable stock 150ml; Red wine 100ml; Carrots 100g; Green lentils raw 100g; Celery 60g; Baby spinach 50g; Dairy Free Yoghurt 25g; Garlic Cloves 3; Tomato puree 1 tablespoon; olive oil 1 tablespoon; balsamic vinegar 1 tablespoon; oregano 1 teaspoon; rosemary 1 teaspoon; black pepper 1 teaspoon; salt 0.5 teaspoon

1 step

Prep:10minCook:1h 10min

If you think you don’t like lentils, try this recipe, you’ll be a convert. It may even make you consider being vegan if you’re not one already! With a very low energy density and high fibre content, you’ll be amazed how delicious it tastes. Non-vegans can replace the dairy-free Greek yoghurt with a regular variety. You can eat this cottage pie by itself or add a side portion of vegetables.

Updated at: Mon, 11 Mar 2024 21:22:27 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories287.8 kcal (14%)

Total Fat5 g (7%)

Carbs46.6 g (18%)

Sugars10.4 g (12%)

Protein12.3 g (25%)

Sodium563.9 mg (28%)

Fiber12.9 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gSweet Potato

225gPortobello Mushrooms

200gChopped Tomatoes

tinned

150gred onion

150mlvegetable stock

100mlred wine

100gCarrots

100gGreen lentils

raw

60gCelery

50gBaby spinach

25gDairy Free Yoghurt

3garlic cloves

1 tablespoontomato puree

1 tablespoonolive oil

1 tablespoonbalsamic vinegar

1 teaspoonoregano

1 teaspoonrosemary

1 teaspoonBlack pepper

½ teaspoonsalt

Instructions

Step 1

Put the lentils in boiling water and simmer for around 40 minutes. Peel and chop the potatoes then slice up the onions, garlic, celery and carrots. Boil the potatoes with a pinch of salt for 20 minutes until they are soft. Heat the oil in a large saucepan and fry the garlic and onions for 5 minutes before adding the celery and carrots. Allow these ingredients to sweat for 5 minutes then add the stock, tomatoes, puree and spices. Stir and leave on low heat. Blitz the mushrooms in a blender and add this “mince” to the pan with the spinach, balsamic vinegar, wine and the drained and rinsed cooked lentils. Season with salt and pepper, stir well and leave on low heat to reduce for around 10 minutes. Drain the cooked potato, and transfer it to a bowl, adding the Greek yoghurt. Mash this well until it is smooth. Tip the filling into a pie dish and cover it with the mash. Cook for 20 minutes in an oven at 180°C until the topping begins to brown. Suggested servings: Four.

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