Hello lovelies, I hope everyone had a lovely weekend and is ready for a beautiful week. I had another wonderful weekend. It consisted of beach times and catching up with my best friend and our other wonderful friends.
This is a great recipe for a rushed night. Switching mashed potatoes for sliced potatoes speeds up the cooking time a lot. This is a wonderful and filling recipe.
COTTAGE PIE WITH SLICED POTATOES – serves 5
- 1 cup brown lentils
- 2 1/2 cup water
- 1 large onion, finely chopped
- 4 cloves garlic
- 1 small green pepper chopped
- 1 1/2 cup mixed frozen vegetables
- 1/4 cup light soy sauce
- 1/2 cup passata
- 1 tsp each basil, marjoram and thyme
- 1 large russet potato, thinly sliced
Preheat oven to 400 degrees.
In a small pot add the lentils and water. Bring to a boil, reduce to heat and simmer until tender. Drain and set aside
In a large pan add 1 tbsp oil. Add the onion and garlic, cook until translucent.
Add in green pepper, lentils and frozen vegetables. Cook for 2 minute. Stir in the soy sauce, passata, basil marjoram and thyme. When the vegetables are ready, remove from heat.
Transfer mixture to a baking dish and pour in evenly. Top with the potato, overlapping slices.
Drizzle with olive oil and garnish with paprika. Bake until the potatoes are golden and tender. 30 -40 minutes. Let stand for 5 minutes before serving.