Pumpkin & Potato Cottage Pie
1 onion, finely diced
1 garlic clove, finely chopped
1 red capsicum, chopped into bite sized pieces
8 mushrooms, sliced
1 handful of fresh parsley, finely chopped
4 large tomatoes, liquified in blender
2 tsp ground cinnamon
1 tsp allspice
2 cups of cooked brown lentils
1 cups of vegetable stock
2 large carrots, grated
1 zucchini, grated
salt and pepper to taste
2 tbsp soy sauce
2 tbsp cornstarch (mixed in ¼ cup water)
Pumpkin and Potato Mash topping:
6 medium potatoes, chopped into small cubes
¼ medium pumpkin, chopped to small cubes
½ cup of soy milk
salt to taste
For The potato and pumpkin topping:
Place the potato and pumpkin cubes into a large pot of cold water and bring to the boil. Cook until the cubes are tender. Drain the pumpkin and potatoes and return to the saucepan. Add ½ cup soy milk, add salt to taste and mash well.
For the lentil mixture:
Heat a saucepan over a high heat. Add the onions and garlic and saute for a few minutes until golden brown. Add ½ a cup of water to deglaze the pan.
Add the red capsicum, the mushrooms, cinnamon and allspice. Continue to saute for a minute.
Add the cooked brown lentils, vegetable stock and the liquified tomatoes. Add the grated carrot, the grated zucchini,the soy sauce, stir and then bring it to the boil. Add salt and pepper to taste. Add the parsley. Add cornstarch slurry and bring to the boil while stirring constantly.
Place the lentil mixture into a rectangle baking dish. Spoon the mashed potato/pumpkin mixture on top and spread gently with a fork. Grill for a few minutes to brown the top of the potato and serve.
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