Cajun spiced vegan cottage pie recipe

• Serves 4
• 20 mins to prepare and 55 mins to cook
• 438 calories / serving

Ingredients

• 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

Directions

1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. 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.
3. 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.
4. Bake the fluffy mash on top of the lentil mix for 20-25 minutes, or until golden and boiling hot.
5. 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.