In keeping with the warm Fall colors, this delicious and aromatic cottage pie came to be. Can you imagine my excitement when I saw this orange cauliflower just waiting to be picked at Trader Joe’s? Trader Joe’s is a neighborhood grocery store with amazing food and produce from around the globe and around the corner. The quality is second to none and the prices, very reasonable. The flowers used in this presentation are also from Trader Joe’s – my one stop shop 🙂
Some of the prep work included chopping up the celery stalks, onions, garlic and peppers from the garden.
A colorful vegetable medley and a rich gravy makes this Vegetarian Cottage Pie just as tasty as its beef counterpart.
Lentil and vegetarian cottage pie
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 celery stalks
- 2 carrots chopped
- 1 1/2 cups cauliflower florets
- 1 cup crushed tomatoes
- 1 bay leaf
- a sprig of parsley
- 2 tablespoons Worcestershire sauce
- 1 tablespoon chopped thyme
- 1 teaspoon Chipotle chili powder
- 1 1/2 cups vegetable stock
- 1/2 cup cooked yellow lentils
- 1/2 cup cooked green lentils
- 4 large potatoes peeled and chopped
- 1/4 stick unsalted butter
- 1/2 cup milk
- 2 tablespoons breadcrumbs
- 1/2 cup grated sharp cheddar
Preheat the oven to 350°F . In a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1 minute. Add crushed tomatoes, parsley, bay leaf, thyme, cauliflower florets, chipotle chili powder, Worcestershire sauce and stock.
Simmer gently for 15 minutes until vegetables are cooked. Stir in cooked lentils and season, then transfer to a baking dish. Meanwhile, cook potatoes in boiling salted water until tender.
Drain and mash. Stir in butter, milk, breadcrumbs and cheese. Spread over lentil and vegetable mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden. Place under the broiler for a further 2 to 3 minutes to give it a that crunch and extra glow.