Lentil Cottage Pie (blood, sunday, Zen, gathering)

[Bastet]

Lentil Cottage Pie

800g medium new potatoes, quartered
40g butter
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
415g can crushed tomatoes
1 cup (250ml) vegetable stock
1 cup (250ml) water
2 tablespoons tomato paste
1/3 cup (80ml) dry red wine
2/3 cup (130g) red lentils
1 medium carrot (120g), chopped finely
1/2 cup (60g) frozen peas, thawed
1/3 cup coarsely chopped flat-leaf parsely

1. Preheat oven to hot (220C/425-450F).

2. Boil, steam or microwave potatoes until tender; drain. Mash in large bowl with half of the butter.

3. Melt remaining butter in medium deep frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, the water, tomato paste, wine, lentils and carrot; bring to the boil. Reduce heat; simmer, uncovered, 15 mins, stirring occasionally.

4. Add peas and parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1-litre (4 cup) ovenproof dish.

5. Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes before serving.

Serves: 4
Per serving: 9.7g fat (5.6g saturated); 1513kj (362 cal); 49g carb
Tip: If you're not concerned with keeping the fat content of this dish low, you can stir 1/2 cup of finely grated parmesan cheese into the potato mash before baking the cottage pie.

[Bastet]

I'll be trying this one out tomorrow (Sat) night...I think I'll go with the parmesan cheese in the mashed spud. I'll have to find something to do with all that leftover wine, too...

[Booko]

Originally Posted by Bastet

Lentil Cottage Pie

800g medium new potatoes, quartered
40g butter
1 medium brown onion (150g), chopped finely
1 clove garlic, crushed
415g can crushed tomatoes
1 cup (250ml) vegetable stock
1 cup (250ml) water
2 tablespoons tomato paste
1/3 cup (80ml) dry red wine
2/3 cup (130g) red lentils
1 medium carrot (120g), chopped finely
1/2 cup (60g) frozen peas, thawed
1/3 cup coarsely chopped flat-leaf parsely

1. Preheat oven to hot (220C/425-450F).

2. Boil, steam or microwave potatoes until tender; drain. Mash in large bowl with half of the butter.

3. Melt remaining butter in medium deep frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, the water, tomato paste, wine, lentils and carrot; bring to the boil. Reduce heat; simmer, uncovered, 15 mins, stirring occasionally.

4. Add peas and parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1-litre (4 cup) ovenproof dish.

5. Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes before serving.

Serves: 4
Per serving: 9.7g fat (5.6g saturated); 1513kj (362 cal); 49g carb
Tip: If you're not concerned with keeping the fat content of this dish low, you can stir 1/2 cup of finely grated parmesan cheese into the potato mash before baking the cottage pie.

Hm, I was more wondering how I could boose the protein and ditch the carbs. Too much carb for the low blood sugar. I wonder how it would work with some silken tofu and something a little less carby than of taters?

[Bastet]

Thought I'd pop in and say that I ended up making this Sunday afternoon (had a migraine on Saturday and ended up in bed). It was delicious, although I didn't get to eat it all since some of the migraine symptoms (one of which was nausea) lingered on for a few days (threw the remainder of the leftovers out today). Since mashed spud doesn't really reheat well, I'd recommend serving this at a gathering where it will be all eaten. Failing that, I found that heating a little up, mashing it all together so it's like bubble & squeak, and then eating it on toast was quite yummy for leftovers.