Pirate Gold Pie

Vegan cottage pie with swede & carrot topping

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 180 C (350F)

Step 2

Place the lentils and stock cube in a medium saucepan, then pour 2.5 cups of boiling water over. Bring to the boil, then simmer for about 15-20 mins until lentils are soft.

Step 3

Meanwhile, chop swede into chunks. Finely chop onion. Dice celery. Grate carrots.

Step 4

Cook swede in a pan of boiling water for about 12 minutes. Drain and mash with milk and nutmeg.

Step 5

In a larger pan, heat oil and fry onion and celery. Add tomato puree and cook for 1-2 mins. Drain lentils and add them with oats, gravy granules, Worcester sauce and a little boiling water. Stir well and simmer for approx 5 mins. Add more gravy granules if necessary until mixture is thick but not dry (I genuinely have no idea how many granules I use!).

Step 6

Spoon lentil mixture into 1.5 litre ovenproof dish. Spread mash mixture on top. Sprinkle with breadcrumbs.

Step 7

Bake in oven for 30-35 mins, until golden brown and bubbling.