Before 2017 came to an end, I decided that I was going to try and go meat free. There was so many factors that went into the decision, ethical reasons, health reasons, environmental reasons, but it was time to mix it up.
Cottage pie is such a hearty and filling meal, and making a vegetarian one seemed like a great idea. Also the added flavours of garlic butter and sweet potato really make this dish something special.
This dish is packed full of vegetables and makes a lot of servings so its perfect for making on a Sunday ready for the week ahead. The fact that most of the ingredients can already be found in the kitchen too is a huge bonus.
My favourite thing about this recipe is that I got to add cheese to it! There is nothing better than garlicky sweet potato mash topped with cheese! I added protein cheese to up the protein in this recipe (girl needs her gains).
So without further ado, here is the recipe:[recipe title=”Vegetarian Cottage Pie with Garlic Butter Sweet Potato Mash” servings=”6-8″ time=”90 mins” difficulty=”Easy”] [recipe-ingredients] Filling
– Garlic Fry-light
– 1 Large Onion (finely chopped)
– 1 Leek (finely chopped)
– 2 Carrots (diced)
– 2 Garlic Cloves (crushed)
– 200g Mushrooms (finely chopped)
– 150ml Red Wine
– 1tsp Dried Thyme
– 400g Tinned Tomatoes
– 400g Tinned Green Lentils
– 1 Vegetable Stock Cube
– 1tbsp Soy Sauce
– 1tsp Sugar
– Salt & Pepper
– 1.5kg Sweet Potatoes (peeled & cubed)
– 50g Butter
– 75g Cheese (you can choose dairy free or even protein cheese!)
[/recipe-ingredients] [recipe-directions] 1. Spray the fry-light into the frying pan and gently fry the onion, leek, carrots and garlic for 15 minutes until soft. Add the mushrooms and thyme and continue to cook for 5-10 minutes until the mushrooms are soft and any excess liquid has evaporated.
2. Pour in the red wine and tomatoes and add the lentils, stock cube, soy sauce and sugar. Bring up to a simmer and cook for about 20 minutes then season to taste with plenty of salt and pepper.
3. Preheat the oven to 190C
4. Boil the sweet potatoes in a large pan of salted water until tender, drain well then return to the pan.
5. In a small pan, melt the Butter, add the garlic and cook gently for about 5 minutes until the garlic begins to turn golden, pour the garlic butter into the potatoes then mash them and season with salt and pepper.
6. Transfer the filling to a large ovenproof dish and spread the mash over the top; sprinkle over the cheddar. Bake for 30-40 minutes until golden.
I really hope you enjoy this recipe, its simply delicious!
I would love to see pictures of the dish if you decide to give it a go! Let me know if your trying any meat free dishes this month!