The best vegetarian cottage pie

When it comes to tasty and hearty vegetarian meals, it’s hard to go past this cottage pie. Rather than the traditional mince, this version uses tasty veggies and lentils to create a delicious meal that’s full of healthy ingredients without skimping on that traditionally hearty flavour. This versatile recipe also allows you to add or remove any vegetables to truly customise the dish to your tastebuds. This is a perfect option for anyone looking to mix up their dinner menu with a veggie packed version of a classic that will still have guests coming back for seconds!

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 2 celery stalks, chopped
• 1 large carrot, chopped
• 2 garlic cloves, crushed
• 2 tablespoons sundried tomato pesto
• 1 cup (250ml) tomato passata (sieved tomatoes)
• 1 bay leaf
• 1 tablespoon chopped thyme
• 1 cup (250ml) vegetable liquid stock
• 400g can lentils, rinsed, drained
• 800g potatoes, peeled, chopped
• 100g unsalted butter
• 1/2 cup (125ml) milk
• 2 egg yolks
• 100g grated cheddar

Method

1. Preheat oven to 200C. In a large pan, heat oil over medium heat. Add onion and cook for 1-2 minutes. Add celery, carrot and garlic. Cook for 1 minute. Add pesto, passata, bay, thyme and stock.
2. Leave mixture to simmer gently for 15 minutes until vegetables are cooked. Add lentils. Stir and season. Transfer to a 1.2-litre baking dish. Meanwhile, cook potatoes in boiling salted water until tender.
3. Drain and mash potatoes. Stir in butter, milk, yolks and cheese. Spread over lentil mixture and roughen top with a fork. Season well. Bake for 15 minutes or until bubbling and golden. Let cool for 10 minutes. Serve.