Lentil Cottage Pie


Another meatless monday success…hubby says that he doesn’t really notice that there is no meat in this dish. It’s also vegan or vegetarian depending on whether or not you add cheese. Cause hubby loves cheese I added it on. Here’s the recipe.

Peel and boil 4 large potatoes. When cooked drain and reserve cooking liquid. Mash the potatoes with a little veggie stock or almond milk. Set aside.

Meanwhile boil 1 cup dry lentils in a pot of water. When cooked approximately 30- 45 minutes later drain and set aside.

Start a large frying pan over medium heat and add 1 tbsp coconut oil. To the heated oil add 1/2 chopped onion, 2 large chopped carrots. Cook until veggies are tender.

When tender add 2- 3 cloves minced garlic and a handful of whatever season you prefer. I had an organic italian blend that went in along with a generous bit of sea salt and pepper.

When the garlic has been in for a minute or two and your kitchen smells awesome push all the veggies to the side. Add 2 tbsp coconut oil and 2 tbsp whole wheat flour to create a roux. Cook for a few minutes to get rid of the raw flour taste.

Get your reserved mash potato water and add 1 1/2 cups. If you don’t have enough add veggie stock or water to make up the difference. When thickened a bit add a few large handfuls of frozen corn and peas and the cooked lentils. Mix well.

Heres what it will look like:


Put the lentil mix into a baking casserole and cover with the potatoes. You can also add cheese if you want. Bake at 350 until the cheese is melted or the potatoes have browned.

Lentil Cottage Pie

4 large potatoes
1/2 cup veggie stock
1 cup dry lentils
1/2 onion chopped
2 large carrots chopped
2-3 cloves garlic minced
3 tbsp coconut oil
2 tbsp ww flour
4 tbsp italian blend
1 cup frozen corn
1 cup frozen peas.


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