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Vegan Cottage Pie

Hannah

Ingredients

2 medium onions, peeled & halved

6 garlic cloves

1/2 head broccoli chopped into florets

2 large carrots cut into chunks

8 mushrooms

1 tsp each of dried basil, thyme, oregano

2 cans organic lentils, drained and rinsed

2 vegetable bullion cubes such as rapunzel or 2 tbsp Vege stock paste

1 heaped tsp miso

3 tbsp tamari soy sauce

3 tbsp tomato paste

Salt and pepper to taste

1 cup frozen peas


Method

Add vege (bar peas) to a food processor or Thermomix. Blitz until fine.

Sauté in a splash of filtered water until soft (Thermomix 8 mins, 100 degrees, speed 3.5)

Add the rest of the ingredients and cook for 15 mins.

Taste and season.

Add to a large baking dish. Scatter with frozen peas.


Top with mashed potato - and lots of it.

I make it with lashings of extra virgin olive oil, Harker Celtic sea salt and water and whip with a fork after mashing ALL the lumps out (I abhor lumpy mash, it’s just ain’t happening!)


Spread this on top of the “mince” and use a fork to score. This will go golden and crispy when you bake it!


Bake on fan bake at 180 degrees until golden on top (about 30 mins).


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