Vegan Easter lunch recipe

Happy Easter everyone!!

Seeing that the weather is still pretty cold here in the Northern Hemisphere, I decided to do a belly-warming Vegan cottage pie.

This is NOT your average Cottage pie. It’s loaded with veggies and an all round feel good meal, but comforting at the same time! I hope you enjoy it!

YOU WILL NEED:

INSTRUCTIONS:

Preheat oven to 180 degrees Celsius
Cook the lentils in a medium-sized pan with veggie broth until soft. Set aside to cool.
Chop up potatoes and sweet potato, and place in a large pan and cover with hot water from the kettle.
Add a pinch of Himalayan salt, cover and bring to the boil.
Simmer for about 15 minutes until the potatoes are very tender (check with a fork or knife).
Drain then return to the pan to cool, then place in food processor and blend until smooth. Alternatively, you can mash the potatoes and sweet potato with a fork. (I personally like them very smooth)
Saute the onions, spinach, tomato, mushrooms, and carrot until it’s cooked through. You can use oil to cook, but I just used a dash of water instead.
Add the dried herbs, nutritional yeast, and lentils to the veggies.
Add the tomato puree and stir very well.
Set mixture aside to cool properly.
Season with salt and pepper to taste.
Pour the lentil mixture into an ovenproof dish that isn’t too deep.
Top with the mashed potato/ sweet potato mixture.
Spread it around evenly.
Place in the oven for 30 minutes.
Turn on the grill setting for about 5 minutes afterward to get a crispy brown topping.
Let the cottage pie sit for a few hours if possible (that way it sets properly and the flavours infuse better!)
ENJOY!!