- Serves 4
- 20 mins to prepare and 55 mins to cook
- 438 calories / serving
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 250g chestnut mushrooms, roughly chopped
- 2 medium carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 x 400g tins green lentils, drained and rinsed
- 1½ tbsp Schwartz Cajun Seasoning
- 1 tbsp tomato purée
- ½ low-salt vegetable stock cube*, made up to 400ml
- ½ tbsp reduced-salt soy sauce
- 900g baking potatoes, peeled and cut into 3cm chunks
- 50ml soya milk
- 400g garden peas
- Preheat the oven to gas 6, 200°C, fan 180°C.
- In a large saucepan, heat the oil over medium heat. Fry for 10 minutes, or until the onion, mushrooms, carrots, and celery begin to soften. Cook for 2 minutes with the lentils, garlic, 1 tbsp Schwartz Cajun Seasoning, and tomato purée before adding the stock and soy sauce. Bring to a boil, then reduce to a low heat and continue to cook for 20 minutes, or until the sauce has thickened. Fill a medium ovenproof dish halfway with the mixture.
- Meanwhile, place the potatoes in a pan of cold water, making sure they are completely submerged. Bring to a boil, then reduce to a low heat and cook for 20-25 minutes, or until soft. Return to the pan and mash until smooth after draining and steam drying for 30 seconds. Combine the soya milk and 12 tbsp Schwartz Cajun Seasoning in a mixing bowl.
- Bake the fluffy mash on top of the lentil mix for 20-25 minutes, or until golden and boiling hot.
- Cook the peas in a pan of boiling water for 5 minutes, or until they float to the top. Drain and combine with the cottage pie for a delicious meal.
Tip: Complete the shepherd's pie, allow to cool completely before freezing for up to 3 months. Before baking, defrost completely and serve steaming hot.