Vegan cottage pie

This is one of my all time favourites. So comforting and delicious and super nutritious. Great for freezing too if you have a busy schedule. Serve on its own or with some spicy greens.

Serves 4

You will need:

1 onion

1 clove garlic

2 carrots

8 small mushrooms

1 can tomatoes

1 cup vegan stock

1 tsp tom puree

4 large potatoes

1 tbsp mustard

1/2 cup plant based milk

3 tbsp olive oil

1 can lentils

1 tsp smoked paprika

1 cup kale

salt + pepper

handful of chopped parsley

Set your fan oven at 200 degrees.

Roughly chop all the veg. Fry the onion + garlic in 1 tsp olive oil stirring to make sure nothing sticks.

Add the carrot, kale and mushrooms to the pan with the tomatoes, puree, stock, drained lentils, smoked paprika and cover. Cook for 15 mins.

 In a separate pan boil the potatoes until soft and then drain and mash with the remaining olive oil, milk, chopped parsley, salt and mustard. Transfer the stew into an oven dish and top with the mash. Place in the oven for 25 mins.

Top with vegan cheese if you would like a richer taste.

Enjoy!