Lentil cottage pie made with sieved tomatoes
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
(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.
Share the ingredient list
Tip:
Add chopped capsicum in place of celery.
Lentil cottage pie made with sieved tomatoes: 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.
