Cajun Vegan Cottage Pie

Charmaine Lu -
  • 1 tbsp oil
  • 1 chopped onion
  • 250g chopped mushrooms
  • 2 chopped carrots
  • 2 chopped celery stalks
  • 2 x 400g tins of green lentils, drained
  • 1.5 tbsp Cajun seasoning
  • 1 tbsp tomato puree
  • 400ml veg stock
  • 1 tbsp soy sauce
  • 900 baking potatoes, cut into 3cm chunks
  • 50ml soya milk
  • 400g peas
  • Preheat the oven to 200C. Heat the oil in a saucepan and fry the onion, carrots, celery, mushrooms and some seasoning for 10 mins to soften. Add the lentils, garlic, 1 tbsp of Cajun seasoning and the tomato puree and cook for 2 mins, then stir in the stock and soy sauce. Simmer for 20 mins to thicken, then pour into an ovenproof dish.
  • Meanwhile, boil the potatoes until softened. Drain, mash until smooth with the soya milk and the remaining Cajun seasoning, and spoon over the top of the lentil mix to cover completely. Bake the pie in the oven for 25 mins, then serve with boiled peas - delicious!
1 hr
4 serving