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Spicy Lentil and Vegetable Cottage Pie

There is nothing as homely and tasty as a proper homemade pie. And, even though there is a little cheat here, it tastes and feels 100% homemade. This vegetable and lentil cottage pie is spicy and flavourful and really comforting, but not heavy at all. You can vary the vegetables or make it even tastier by adding a little extra butter in the potatoes. The recipe can be doubled for a larger family.
  • 3serves
  • 10mins prep
  • 60mins cook
There is nothing as homely and tasty as a proper homemade pie. And, even though there is a little cheat here, it tastes and feels 100% homemade. This vegetable and lentil cottage pie is spicy and flavourful and really comforting, but not heavy at all. You can vary the vegetables or make it even tastier by adding a little extra butter in the potatoes. The recipe can be doubled for a larger family.
Made with
Spicy Tarka Lentil Daal

Spicy Tarka Lentil Daal

5.0 (8)

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Ingredients

  • 1 pack of The Spice Tailor Spicy Tarka Lentil Daal
  • 1 tsp. vegetable oil
  • 1 carrot, peeled and chopped into 1 cm pieces
  • 1 zucchini, chopped into 1 cm pieces
  • 1 handful of peas
  • 1 tbsp. tomato puree
  • 100ml vegetable stock
  • 400g cooking potatoes
  • A splash of milk
  • 1-2 large knobs of butter

Method

  1. Heat the oven to 200°C.
  2. Boil the potatoes in salted water for 20 minutes - or until soft. You can test by sliding in a sharp knife. The potatoes should slide off in seconds if done. Set an alarm to remind you.
  3. Meanwhile, heat the oil in a medium sized saucepan and add the spices from the sachet in the kit - saving the chilli for another cook. Cook for 10 seconds - or until aromatic. Add the carrots and cook over a moderate heat for 5 minutes, stirring occasionally. Add the zucchini and a little stock and seasoning. Cover and cook for 5 minutes.
  4. Add the peas, the lentils and the tarka sauce from the two pouches in the kit - as well as the remaining stock and the tomato puree. Bring to a simmer, taste and adjust the seasoning. Pour into a small ovenproof dish.
  5. Drain the potatoes once done and mash with a potato masher. Add the butter and milk and season well. Taste and adjust seasoning to taste. Put into a piping bag and pipe over the lentils - or freestyle it with a spoon.
  6. Place in the oven and bake for 30-35 minutes - or until the mash is lightly golden in places.
  7. Serve straight from the oven!

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