Dinner · British
Lentil and soy mince cottage pie
Lentils, soy mince and mushrooms in a thyme gravy under a crushed potato top.
- Serves
- 3
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 3 portions- 400 g lentils, canned, drained
- 80 g textured vegetable protein, dry
- 250 g button mushrooms, chopped
- 150 g carrots, diced
- 150 g onion, diced
- 2 tbsp tomato paste
- 300 ml vegetable broth
- 1 tsp dried thyme
- 400 g potatoes, cubed
- 1 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
Heat the oven to 200C (400F). Boil the potatoes for 12 minutes, drain and crush roughly with half of the salt.
Heat the oil in a pan over medium heat and cook the onion, carrots and mushrooms for 8 minutes.
Add the lentils, soy mince, tomato paste, broth, thyme, pepper and the rest of the salt and simmer for 6 minutes, until thick.
Spoon into a baking dish, cover with the potatoes and bake for 15 minutes, until golden. Keeps 3 days in the fridge.