Hands-on time: 30 minutes
Hands-off time: 1 hour
3 tbsp (45g) melted butter
4 tbsp bread crumbs
1 onion, finely chopped
1 large carrot, finely diced
1 celery stick, finely diced
3 cloves garlic, crushed
½ tsp smoked paprika
½ tsp ground cumin
1 tsp each salt and pepper, to season
1 cup IMBO Whole Black Lentils, rinsed and drained
2 tbsp tomato paste
2 cups (500ml) vegetable stock
2 tbsp corn flour
6 large potatoes, cubed, boiled and drained
½ cup grated cheddar cheese
Preheat the oven to 180°C and line a loaf tin with baking paper that is overlapping on the sides of the tin. Use 1 tablespoon of melted butter to lightly grease the baking paper.
Sprinkle the breadcrumbs into the bottom and sides of the loaf tin, creating a light crust and set aside. *Chef’s Tip: This will give you a crispy finish.
In a large pot over a low heat, sauté the onions with the carrots, celery and garlic until soft. Add in the smoked paprika, cumin and ½ teaspoon each of salt and pepper, and stir to combine.
Increase the heat to a medium-high and add in the IMBO Whole Black Lentils, tomato paste and vegetable stock, and bring the mixture to a boil. Reduce the heat and allow to simmer for 30-35 minutes or until the lentils are tender. *Chef’s Tip: You don’t need to pre-soak these lentils!
In the last 5 minutes of cooking, add the corn flour to a small bowl with 1 tablespoon of water. Mix well to create a slurry, add it to the pot and stir. *Chef’s Tip: Corn flour helps to thicken the filling!
While the lentils are cooking, prepare your mash potato by adding the remaining 2 tablespoons of melted butter and the remaining ½ teaspoon each of salt and pepper to the boiled potato and mash together until soft and creamy. Add in the cheese and egg and mix well until combined and the cheese has melted.
Carefully press ¾ of the mashed potato mixture into the bottom and up the sides of the loaf tin to form a mash potato ‘crust’.
Bake the crust for 15 minutes until slightly golden and ‘set’.
Spoon the lentil mixture into the loaf tin and spread into an even layer. Add and spread the remaining mash potato mixture over the top smoothly. Using a small spoon, create waves on the mash by gently sliding the spoon over small portions of the mash and swiftly lifting it up.
Pace the loaf in the oven and bake for 35-40 minutes or until the potato is slightly golden and crispy.
Remove the loaf from the oven and allow to cool slightly, about 35-40 minutes. This will help set the cottage pie mixture.
Place a serving board over the loaf and turn the loaf over out onto the board. Remove the baking paper, slice the loaf into even slices, serve with a garden salad and ENJOY!
Planning to try this?
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