Spicy Lentil Cottage Pie

Sweet potato mash on top of delicious curried lentils and vegies makes for a new take on a comfort food classic.

The ingredient of Spicy Lentil Cottage Pie

• 1kg sweet potato kumara peeled coarsely chopped
• 125ml 1 2 cup milk
• 1 tbsp vegetable oil
• 1 brown onion finely chopped
• 2 carrots peeled finely chopped
• 1 red capsicum halved seeded finely chopped
• 250ml can ayam malaysian rendang sauce
• 125ml 1 2 cup water
• 2 x 400g cans brown lentils rinsed drained
• 150g 1 cup frozen peas
• 40g 1 2 cup coarsely grated cheddar
• baby rocket leaves to serve

The Instruction of spicy lentil cottage pie

• preheat oven to 200u00bac cook the sweet potato in a large saucepan of boiling water for 10 minutes or until tender drain and return to the pan add milk and mash until smooth season with salt and pepper
• heat the oil in a large saucepan over medium high heat cook the onion carrot and capsicum stirring for 3 minutes or until soft add the sauce water lentils and peas and simmer for 2 minutes or until the mixture thickens slightly
• transfer the lentil mixture to a 1 5l 6 cup capacity ovenproof dish top with sweet potato and sprinkle with the cheddar bake for 10 minutes or until cheddar melts and is golden serve with baby rocket leaves

Nutritions of Spicy Lentil Cottage Pie

fatContent: 660 357 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 73 grams carbohydrates
fibreContent: 32 grams sugar
proteinContent: n a
cholesterolContent: 23 grams protein
sodiumContent: 43 milligrams cholesterol

Share this post