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“Vegetarian cottage pie”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a pan and cook the onion over a medium heat until soft. Add the carrots and celery and stir well. Cover and cook over a low heat, stirring occasionally, for 5 minutes. Add the mushrooms and cook, stirring occasionally, until the juices run. Increase the heat and cook, stirring often, until the juices evaporate.
  2. Add the tomatoes, tomato puree, thyme and lentils and simmer, stirring occasionally with a spoon for 10 minutes. Transfer the mixture to a baking dish.
  3. Cook the sweet potatoes and potatoes until tender. Drain and mash with the creme fraiche. Put on top of the mushroom and lentil mixture. Bake for 20 minutes.

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