It’s a pretty well known fact that this girl loves to bake up a storm and create sweet treats for everyone to enjoy, but when it comes to the savoury side of the kitchen, I quite frankly can’t be arsed. I guess it’s a long standing obstacle of my on-going battle with food demons, but the idea of cooking and portioning a hot meal (it’s the portioning that realllly gets me) means I all too often resort to my good friends the freezer and the microwave.
Now my new hours at work have started, and in light of recent events I’ve made a promise to myself to start cooking more, once a week from scratch to start with and then building up. Last night was my first adventure in proper cooking and I made a Lentil and Vegetable cottage pie; I’m not a vegetarian anymore but I don’t like much meat and generally only eat it if someone else has cooked for me.
I found the recipe on this site and made a few adaptations to suit my tastes
900g mashed potato
2 tbsp vegetable oil
1 chopped medium onion
150g brown (or puy) lentils (I used green tinned)
1 crushed garlic clove
100g grated vegetarian cheddar cheese (I used a reduced fat version hence it not being all bubbly and brown)
2 diced carrots (we had no carrots to this was left out)
1tbsp tomato puree (I doubled this)
1 diced medium green pepper
60g sliced mushrooms (I doubled this)
1 tsp dried basil
1. Cook the lentils in plenty of water until just soft, drain, and save the cooking liquid.
2. While the lentils are cooking sauté the onion, garlic, basil and cayenne in the oil until soft but not brown.
3. Add the carrot, pepper and mushrooms. Cover and cook over a low heat for 10 minutes or until the carrot has softened.
4. Add the cooked lentils, tomato puree and seasoning. If the mixture is very thick add a little of the reserved cooking liquid from the lentils.
5. Cook for a further five minutes, transfer to an oven-proof dish, cover with mashed potato and sprinkle the grated cheese on top.
6. Bake for 30 minutes in a moderate oven, until the top is golden brown.
This was really, really good and makes four generous portions. Even my dedicated carnivore father loved it, which is the ultimate seal of approval! Next time I’d probably make half the quantity of the Cottage Pie and then freeze two portions of the lentil base as I think it’s got a lot of potential as a pasta or jacket potato topping. I might switch up the veggies in it too…courgette, butternut squash, aubergine…
Anyone got any recipes to share/motivate me? What is your signature dish?
xxx