Single Serve Cottage Pies
Now this is comfort food at it’s finest. A wholesome, hearty and flavour-packed lentil and veggie stew topped with creamy, satisfying mashed potato baked to a golden crisp, that just warms the soul.
The thing that really makes this recipe is the addition of cashew butter to the mashed potato. That satisfying creaminess is just next level delicious, you just have to try it for yourself.
This makes for a perfect simple yet filling and nutrient-dense meal, is family approved and great for meal prep too. I personally think this cottage pie tastes even better the next day!
Be sure to tag me on Instagram if you try it out, and let me know what you think!
This recipe makes 2 single servings.
500g white potatoes
2 tbsp (30g) cashew butter
1 tsp garlic powder
100g dry brown lentils
1/2 small brown onion
2 cloves garlic
2 tsp all purpose seasoning
200g tinned tomatoes
1 cup mushrooms
1 broccoli stalk
1 tbsp tomato paste
1 tbsp mixed dried herbs
1 tsp paprika
Handful of kale
Black pepper and sea salt, to taste
Peel and dice potatoes, then boil in a pot with water until soft. Mash with a fork so no lumps remain, then combine with 2-3 tbsp water and cashew butter to make a smooth and creamy potato mash.
Meanwhile, dice onion, peel and chop carrot and mince garlic. Sauté in a non-stick pan until just soft.
Add in the lentils and all purpose seasoning, sautéing for 5 minutes with a splash of water. Then add in tinned tomato, chopped broccoli and mushroom, tomato paste, dried herbs, paprika and 1 cup water. Simmer for 20 minutes or until lentils are just soft, adding more water if needed.
Season with salt and pepper, and stir in shredded kale. Preheat oven to 200°C.
Spoon half the lentil mix into each of two individual glass dishes, then top each with half of mash. Bake for 15 minutes or until mash is crisp and golden on top.
Serve with fresh greens!