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Lentil & Mushroom Cottage Pie

Lentil & Mushroom Cottage Pie

A hearty dish without being heavy. The ground flaxseeds not only help you reach your omega 3 intake for the day, but act as a bulking agent to make the lentil “mince” stay thick and stew-like. Cauliflower in place of potato mash keeps this dish weight-loss-friendly and light, whilst still tasting amazing!

Ingredients

For: 6 servings
  • 600 g lentils (canned is fine)
  • 500 g button mushrooms sliced
  • 2 cup fresh baby spinach leaves chopped
  • 1 leek sliced
  • 3 tbsp. ground flaxseeds
  • 3 cloves garlics minced
  • 1-2 tbsp. tamari sauce
  • 2 sprigs fresh rosemarys
  • 1 small head cauliflower
  • 2.5 tbsp. nutritional yeast
  • 1/4 cup almond/coconut milk
  • sea salt and black pepper to taste
Preparation:
10 min
Cooking:
45 min
Ready in:
55 min

Instructions

  1. Set your oven to grill.
  2. Chop and steam the cauliflower for 20 mins, or until soft.
  3. Meanwhile, lightly stir-fry the leek, garlic and mushrooms for 5 mins.
  4. Add the spinach, lentils, Tamari, 2 tbsp ground flax, 1 sprig rosemary & a pinch S&P and cook for a further 3-5 mins.
  5. Line a baking dish with non-stick paper and scoop the mixture in. Once cauliflower is ready, roughly process with the nut yeast, nut milk and a pinch of S&P, until combined but not pureed.
  6. Cover the lentil mix with the cauliflower crust, sprinkle with 1 tbsp ground flax and decorate with the last sprig rosmary.
  7. Grill for 12-15 mins, until lightly golden.
  8. Use a large spoon to serve.

Notes


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