Vegetarian Cottage Pie
Ingredients
The filling
-
1
tbsp
extra-virgin olive oil
-
1
small
onion, chopped
-
1
medium
carrot, diced
-
1
stalk
celery, sliced
-
2
cloves
garlic, chopped
-
1
tsp
salt
-
½
tsp
ground black pepper
-
1
cup
French lentils
-
1
cup
kasha (toasted buckwheat groats)
-
4
cups
water
-
½
cup
roasted sunflower seeds
-
2
tbsp
soy sauce
-
2
tbsp
ketchup (or tomato paste)
-
1
tsp
dried oregano
-
1
tsp
sweet paprika
-
4
cups
frozen corn kernels
The mashed potatoes
-
8-10
large
starchy potatoes, peeled and cut into 1" chunks
-
¾
cup
whole milk
-
½
cup
sour cream
-
to taste
salt
-
to taste
ground white pepper
Instructions
- Preheat the oven to 375°F.
- Cook the potatoes in salted boiling water until soft.
- In a sauté pan, heat olive oil and cook onion, carrot, celery, garlic, salt, and pepper until softened.
- Add French lentils and kasha, stir, then add water and simmer until tender.
- Rinse and drain the corn kernels.
- Once lentils and kasha are cooked, mix in sunflower seeds, ketchup, soy sauce, oregano, and paprika.
- Transfer the mixture to an oven-safe baking dish and top with corn kernels.
- Drain and mash the potatoes, mixing in milk and sour cream until fluffy.
- Spread mashed potatoes over the corn and sprinkle with paprika.
- Bake for about 30 minutes until golden.
- Let rest for 5-10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
628
Total fat
15g
Total carbohydrates
103g
Total protein
26g
Sodium
1059mg
Cholesterol
13mg
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