Lentil cottage pie made with tomato puree
Made with Mutti Polpa
Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).
(COOK TIME: 60+ min)
Ingredients
-
1
tablespoon
olive oil
-
1
brown onion, finely chopped
-
1
large carrot, finely chopped
-
1
stalk celery, finely chopped
-
1/4
cup
Mutti Tomato Paste Double Concentrated
-
400
g
can Mutti ‘Polpa’ Chopped Tomatoes
-
2
x
400 g cans brown lentils, drained and rinsed
-
1
cup
vegetable stock
-
2
tablespoons
Worcestershire sauce
-
1
teaspoon
Italian dried herbs
-
3
teaspoons
brown sugar
-
1
cup
frozen green peas
-
1.2
kg
potatoes peeled and chopped
-
60
g
butter, chopped
-
2/3
cup
milk
-
Salt and pepper, for seasoning
-
100
g
tasty cheese, grated
Tip: Add chopped capsicum in place of celery to spice up the taste of the lentil cottage pie. We also recommend this delicious lentil dal recipe!
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Tip: Add chopped capsicum in place of celery to spice up the taste of the lentil cottage pie. We also recommend this delicious lentil dal recipe!
Lentil cottage pie made with tomato puree: Method
- Preheat oven to 200C. Heat oil in a large deep-sided frying pan over a medium heat. Add onion, carrot and celery and cook for 7 minutes, stirring occasionally.
- Add the tomato paste, polpa, lentils, stock, Worcestershire sauce, herbs and brown sugar and stir to combine. Simmer, uncovered, stirring occasionally for 30 minutes or until very thick and the carrots are tender. Stir in peas. Spoon the lentil mixture into an 8 cup capacity (6cm deep) oven proof dish.
- Meanwhile, place potatoes into a large saucepan; cover with cold water and bring to the boil. Reduce heat and simmer 30 minutes or until tender. Drain potatoes and return to the pan. Mash with a potato masher. Add butter and milk and place over a low heat. Beat with a wooden spoon until creamy. Season with salt and pepper. Spoon the potato on top of the lentil mixture; spread to the edges and sprinkle with the cheese. Bake for 25 minutes or until top is golden.
- Serve the delicious lentil cottage pie.
