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Lentil cottage pie

with kale and walnut crumb

Ready in around 30 mins

RECIPE FACT:
Lentils are the oldest pulse crop known to man and one of the earliest domesticated crops.
Nutritional Info:
  • Energy: 2,084kJ (498kcal)
  • Protein: 24g
  • Carbohydate: 56g
  • Sugars: 15g
  • Fat, total:16g
  • Saturated:4g
  • Sodium:1,640mg
  • Contains:Gluten, Milk, Sulphites, Walnuts, Wheat
Serving Amount:
Serves 2 people
Cooking Instructions:
  • 1. TO MAKE THE CHUNKY MASH:

    Put the steamed potatoes into a pot with 2/3 cup of milk and a knob of butter, season well with salt and pepper and bring up to the boil over a high heat Once boiling, cover with a lid and reduce the heat to low. Cook for 4-5 mins checking regularly to ensure the milk isn’t burning. Mash with a potato masher, cover with a lid to keep warm and set aside, the mash will thicken as it cools.

  • 2. TO PREPARE THE VEGETABLES AND COOK THE LENTIL FILLING:

    Place the lentils into a sieve, rinse under running water and drain well. Remove the kale leaves from their stems, layer the leaves on top of each other and slice into ½ cm strips discarding the stalk. Cut the roasted capsicum into 1 cm slices. Finley chop the curly parsley discarding the stalks. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the kale and the capsicum and cook for 1-2 mins. Add the lentils, pour in the cherry tomato ragu, parsley and cook for a further 2-3 mins. Season with salt and pepper.

  • 3. TO ASSEMBLE THE PIE:

    Lightly grease a small two serve baking dish. Spread the lentil filling into the dish and cover with the chunky mash. Sprinkle over the Parmesan and walnut crumb and bake for 12-15 mins or until the top is golden. Remove from the oven and let sit for a few minutes before serving.

  • 4. TO PREPARE THE SALAD:

    Place the bag of baby leaves into a salad bowl and just before serving drizzle with the honey mustard dressing, season with salt and toss to combine.

  • TO SERVE:

    Spoon the lentil cottage pie onto plates and serve with baby leaves on the side.

Ingredients In your box:
  • 1 pot of roasted capsicum
  • 1 pot of cherry tomato ragu
  • 1 bag of parsley
  • 1 pot of honey mustard dressing
  • 1 bag of kale
  • 1 pack of lentils
  • 1 pack of baby leaves
  • 1 sachet of walnut crumb
  • 1 pack of steamed potatoes
  • Pantry Staples: butter, milk

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