- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 328.6
- Total Fat: 8.8 g
- Cholesterol: 21.6 mg
- Sodium: 283.0 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 5.6 g
- Protein: 9.2 g
lentil cottage pie womens weeklySubmitted by: PIA2000
*Potatoes, Medium (raw, no skin), 800 gram(s)
40g salted butter
Onions, raw, 1 medium (2-1/2" dia)
Garlic, 1 clove
Canned Tomatoes, 1 can (remove)
*(OXO) Vegetable Stock Cube, 1 serving 1cup
*Hunt's tomatoe PASTE, 2 tbsp
Red Wine, 80 mL (1/3 cup)
Lentils, .6 cup (2/3 cup)
Carrots, raw, 1 medium
Peas, frozen, 0.5 cup (1/2 cup)
*Parsley, Fresh, .3 cup (1/3 cup)
Put remaining butter in a pan with onion and garlic and cook until softened.
Add undrained tomatoes, stock , a cup of water, paste, wine, lentils and carrot - bring to a boil uncovered
and simmer for 15 mins uncovered.
Add peas and parsely and cook for another 5 mins
Spoon lentil mixture into an ovenproof dish and top with mash potatoes
Bake in hot oven , uncovered, for 20 mins.
Stand pie for 10 mins before serving! :D
Number of Servings: 4
Recipe submitted by SparkPeople user PIA2000.