Vegetarian Cottage Pie
Makes: 1.2 Litre Baking Pan
Ingredients
25 ml Olive Oil
1 Onion, Diced
¾ cup Celery, Diced
12 gm Garlic, Chopped
100 gm Carrot, Peeled and Grated
30 gm Curry Powder
5 gm Rosemary Leaves, Chopped
200 gm Cauliflower, Chopped
80 gm Barker’s Professional Roasted Capsicum Antipasto
400 gm Canned Lentils (Drained and Rinsed)
250 gm Barkers Professional Tomato Meal Base
150 ml Vegetable Stock
Potato Mash, Warmed
500 gm Potato Mash, Warmed
50 gm Sour Cream
500 gm Vegetable Stock
500 gm Potato Mash, Warmed
50 gm Sour Cream
200 gm Cheddar Cheese, Grated
2 Eggs, Beaten
Method
1. Heat the olive oil in a large frypan.
2. Add the onion, celery, garlic, carrot, curry powder, rosemary and cauliflower. Sauté for 5 minutes.
3. Add the Barker’s Professional Roasted Capsicum Antipasto and lentils. Cook for a further 2 minutes.
4. Add the Barker’s Professional Tomato Meal Base and stock. Cook for 2 minutes.
5. Preheat the oven to 170°C.
6. Place the mixture into an earthenware dish and wiggle the dish to smooth the surface.
7. Place the warmed potato mash in a mixing bowl, beat in the sour cream and season.
8. Spoon or pipe the potato ‘whip’ onto the mince base, scatter over the cheese and brush the top with the egg.
9. Place into the oven for 15 minutes.