LENTIL COTTAGE PIE

Ingredients

• 3 pcs Potato, peeled and cut into chunks
• 2 pcs Carrot, peeled and chopped
• 2 stick Celery stalk, chopped
• 1/2 pcs Onion, cleaned, diced
• 150 g Mushroom, chopped
• 200 g Lentils, boiled, MRSJP
• 1 tbsp All purpose flour
• 1 tbsp Thyme, fresh, chopped
• 1 tbsp Sage, fresh
• 3 clove Garlic clove, minced
• 470 ml Vegetable broth, bouillon or consomme, low sodium
• 1 pinch Black pepper, ground
• 60 ml Almond milk, unsweetened
• 1 tbsp Tomato paste

Method

1. Peel, chop, and boil the potatoes for 10-15 minutes until soft.
2. Meanwhile, chop the carrots, celery, and onion, then sauté them in 2 tbs water or broth for a few minutes.
3. Add the mushrooms, and cook for 3 minutes. Add the garlic, and season pepper.
4. Add the tomato paste, flour, thyme, and sage. (You can use fresh or dried)
5. Slowly add the veggie broth, stirring continuously. Let simmer for a few minutes to thicken.
6. Mash the potatoes and slowly add the almond milk making sure not to make it too runny. You may not need the full amount. Adjust amount as you need to. Add more if needed until smooth. Season with pepper to taste.
7. Lay the delicious veggie filling into a baking dish, then spread the mashed potatoes over top. The rougher the surface, the crispier it will turn out.
8. Bake for 10-15 minutes, or until the top is crispy.
9. Enjoy!