This veg and lentil cottage pie is super easy, really tasty and brilliantly versatile – blitz up for baby before seasoning and adding a parmesan and sweet potato topping for toddler and adults. The protein from the lentils makes this a meal in itself but you could always add a few more veggies if you’re feeling particularly hungry!
SWEAT your diced vegetables (onion, carrot, celery, onion) using a little olive oil in a large saucepan on a medium heat. I also recommend covering the saucepan with a lid as well.
ONCE cooked, add the red lentils, peas and vegetable stock to the pan.
BRING to a gentle boil, then lower to a simmer until the lentils are cooked. This should take approximately 10-15 minutes.
PRE-HEAT your oven to 180c.
BABY: Once the lentils are cooked, you can remove some of the mixture and pop it into a blender. Blitz the mixture into a puree and here you have your meal for your baby.
ADD 2tbs of tomato puree to the remaining vegetable mixture and season to taste with salt and pepper.
PREPARE the topping, take your grated sweet potato in a bowl and add as much or as little grated parmesan cheese to flavour it. Mix together until thoroughly combined.
ASSEMBLE your cottage pie. In your pie dish, first layer the vegetable mix, then cover with your grated sweet potato and cheese.
You can freeze the dish here, should you want to keep it for a later dinner.
PLACE your pie in the oven and cook for 15-20 minutes until heated through and golden in colour.