Name: Vegetarian cottage pie
Yield: 6 servings
Cuisine: Bake
Ingredients: 30 ml fresh chillies 573; 15 ml butter; 1 onion finely chopped; 1 red pepper finely chopped; 1 celery stalks finely chopped; 100 g mushrooms finely chopped; 2 carrots finely chopped; 1/2 butternut finely chopped; 2 garlic cloves, grated; 1/2 - 1 red chilli deseeded and finely chopped; 1 can lentils drained, rinsed; 1 can beans tinned; 125 ml passata; 500 ml stock vegetable; 5 ml fresh thyme; 5 ml dried oregano; 5 ml coriander; 2 ml cinnamon ground; 5 ml black peppercorns cracked; 2 pinch salt; 5 ml sugar; 1 potatoes large; 10 sweet potatoes large; 4 ml fresh chillies 573; 2 ml milk

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Ingredients (25)

30 ml	fresh chillies — 573
15 ml	butter
1	onion — finely chopped
1	red pepper — finely chopped
1	celery stalks — finely chopped
100 g	mushrooms — finely chopped
2	carrots — finely chopped
1/2	butternut — finely chopped
2	garlic — cloves, grated
1/2 - 1	red chilli — deseeded and finely chopped
1 can	lentils — drained, rinsed
1 can	beans — tinned
125 ml	passata
500 ml	stock — vegetable
5 ml	fresh thyme
5 ml	dried oregano
5 ml	coriander
2 ml	cinnamon — ground
5 ml	black peppercorns — cracked
2 pinch	salt
5 ml	sugar
1	potatoes — large
10	sweet potatoes — large
4 ml	fresh chillies — 573
2 ml	milk

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Method:

Chop and dice all your vegetables first and set aside ready to use.
Drain lentils and beans and rinse under running water in a sieve. Set aside.
Preheat oven to 200d°C.
Spray a medium sized rectangular or round deep casserole dish.
Heat the oil and butter in a large saucepan over medium heat then sauté the onion, celery and red pepper until limp and translucent.
Add the garlic, chilli, herbs and spices and stir fry for one minute.
Add the rest of the vegetables and stir to coat with the spicy oily mixture.
Add the remainder of the ingredients and bring to a boil.
Reduce heat and simmer until all the excess liquid has evaporated and the veggies are all cooked through.
Meanwhile boil the potatoes and sweet potatoes in lightly salted water until softened. Drain and mash well with a drizzle of olive oil and some milk and a sprinkle of white ground pepper.
Once the filling is done, place it all into the bottom of the casserole dish, filling it about 3/4 of the way up.
Top with the mashed potatoes and swirl attractively with a fork.
An optional extra is to sprinkle some grated parmesan or cheddar cheese on top.
Bake in the preheated oven for about 15 minutes until bubbling and golden on top.
Serve with extra veggies or a garden salad.

Reprinted with permission of Kitchen Diary.
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