We were in need of some comfort food today, so for tonight’s dinner we went for a good old British classic – Cottage Pie. You can’t beat a good old classic and the kids were happy to finally (or so they believed) be eating something unhealthy haha!. It tasted delicious and far more naughty that it is. We opted for a meat free version; our fussy 17 year old didn’t even notice it was meat free, bad parent tricking her eh?? 😉
This tasty little number is Syn free on the Slimming World plan without the cheese, but if using cheese as the topping don’t forget to syn it or use as a healthy extra.
- 1 Onion diced
- 3 Carrots diced
- 2 Cloves of garlic crushed
- Frozen peas
- Frozen sweetcorn
- 400g can of chopped tomatoes
- 2 x 400g Cans of green lentils – Drained and rinsed
- 1 Vegetable stock cube
- 2 tsp Dried thyme
- 3 Heaped tsp of marmite
- Frylight or low cal cooking oil
- 3 large baking potatoes
- Butternut squash
- 1 tsp mustard
- Cheese or dairy free option of choice for topping – Optional
Saute onions, carrots and garlic until soft. Add stock cube, can of tomatoes and other vegetables and cook through. Add lentils and the marmite and season to taste. Transfer to a baking dish.
Boil the butternut squash and potatoes and mash when cooked. We didn’t add any butter as the butternut squash gave it a lovely creamy taste. We added a tsp of mustard to the mash and a little salt and plenty of pepper. Top the cottage pie mixture and add cheese on top of the potato if you wish (we used low fat cheddar) Bake in the over at 150 for 30-40 or until topping is lovely and golden.
A gorgeous, easy and cheap dish. Bon appetite 🙂