Super Veggie Cottage Pie

This is a delicious twist on a classic oven-baked comfort dish. It’s packed full of nutritional goodness from tasty veggies, beans, quinoa and lentils. You can assemble the pie ahead if you want an easy weeknight bake ready to pop in the oven. To keep this recipe vegetarian you can swap out the worcester sauce for Henderson's relish.

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Ingredients

carrot 2 (chopped)
parsnip 400 g
butter 50 g
sunflower oil 2 tbsp
tomato purée 3 tbsp
bay leaf 1
celery 2 (chopped)
fresh rosemary to taste
vegetable stock cube 1
quinoa 150 g
red wine 200 ml
sweet potato 600 g (chopped)
chestnut mushrooms 100 g (sliced)
potato 400 g (chopped)
cannellini beans 400 g (drained)
dried green lentils 150 g
leek 1 (sliced)
sliced spring greens 200 g
milk 3 tbsp
Worcester sauce 2 tsp
chopped tomatoes 400 g

Method

Preheat the oven to 180°C/160°C fan/gas mark 4.
Slice the leeks. Grate the carrot. Finely chop the celery and mushrooms.
Heat the oil in a large saucepan and gently cook the leeks, carrot, celery, a sprig of fresh rosemary and bay leaf for 5 minutes. Add the mushrooms and continue to cook for a further 5 minutes or until all the vegetables are tender.
Make up the vegetable stock cube with 125ml boiling water per person. Stir in the tomato purée, Worcestershire sauce, chopped tomatoes, stock and wine. Bring to a simmer and stir in the lentils, quinoa and beans.
Stir well and return to a simmer. Cover with a lid and cook for 30 minutes, stirring occasionally.
Make the mash. Meanwhile, cut the potatoes into small chunks. Remove the parsnips' tough core and chop into small pieces. Cook the potatoes and parsnips for about 10-15 minutes until tender in a pan of boiling water. Drain and mash with most of the butter and around half of the milk, seasoning to taste.
Place the pie filling in an ovenproof dish or individual dishes, top with the mash and dot with the remaining butter on top. Bake for 25–30 minutes until the top is lightly golden and bubbling at the edges.
When the pie is ready, heat the oil in a large frying pan and fry the spring greens until they are just soft. Season with salt and pepper.
Serve the pie with a side of the spring greens. Enjoy!

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