Recipe of the week: Roasted Pumpkin, Lentil & Herb Cottage Pie

Looking for something to warm your body, mind and soul? Look no further! This classic winter cottage pie is fully vegetarian, but tastes just as good - dare I say, even better - than the meaty mince version.

It freezes well and tastes even better the next day, making it perfect for meal prep during the colder months.

Serves 6

Ingredients

For the filling:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, crushed
• 250g brown mushrooms, chopped
• 1 cup brown or green lentils
• 3 cups vegetable stock
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp rosemary
• Salt and pepper to taste
• 2 cups chopped kale or silverbeet

For the topping:

• 800g pumpkin, peeled and cubed
• 3 potatoes, peeled and chopped
• 2 tbsp butter or olive oil
• ¼ cup milk (or plant-based alternative)
• Salt and pepper

Method

Preheat the oven to 200°C.

Place the pumpkin and chopped potatoes on a baking tray, drizzle with olive oil, and roast for 25-30 minutes until tender and the pumpkin is lightly caramelised.

Heat olive oil in a large pan. Cook the onion, carrot, and celery for 8-10 minutes until softened and golden. Add garlic and mushrooms and cook for another 5 minutes.

Stir in the lentils, tomato paste, thyme, rosemary and stock. Simmer gently for 30 minutes, until the lentils are tender and the mixture has thickened.

Fold through the kale or silverbeet and cook for a further 2-3 minutes. Season well.

Mash the roasted pumpkin and potatoes together with butter and milk until smooth. Season with salt and pepper.

Spoon the lentil mixture into a baking dish and spread the pumpkin-potato mash over the top. Top with the cheese of your choice (grated parmesan or cubed feta work particularly well, in my humble opinion!).

Bake for 20-25 minutes, until golden and bubbling.

Serve with a simple green salad or steamed seasonal greens.