As we all know, green leafy vegetables are super nutritious and a must in any vegan diet. Swiss chard is one of the best – an excellent source of vitamins K, A, and C, as well as a good source of magnesium, potassium, iron, and dietary fibre. I love a good cottage pie and this dish has a similar earthy comforting feel about it as well as being full of protein and goodness. If you’re a cottage pie fan, check out my other recipe COTTAGE PIE STUFFED SPUDS too.
INGREDIENTS:
- 200g swish rainbow chard
- 2 leeks
- glug of olive oil
- salt
- 2 cloves of garlic
- 200g puy lentils
- 375ml cold water
- 2 stock cubes
- pinch dried oregano
- 2 bay leaves
- 5 medium potatoes
- 150g chestnut mushrooms
- 1tsp wholegrain mustard
- 1 tbsp dairy free butter
- 1 tbsp nutritional yeast
- handful of fresh parsley
METHOD:
- Cut the stalks off the chard and add to a pan
- Cut the leeks in half lengthways, chop into 2cm pieces and add to the pan with the oil and salt
- Fry on a low heat for 8 minutes until softened
- Add the garlic and fry for a further minute
- Then add the lentils, water, stock and herbs and cook on a low heat, covered, for around 20 minutes until the lentils have soaked up most of the water
- Meanwhile peel and cut the potatoes into small peices and boil in salted water
- Chop the mushrooms into quarters and add to the lentil mix along with the mustard and the chard leaves
- Cook briefly for a few minutes and transfer to an oven proof dish
- Drain and mash the potatoes and add the butter, yeast and parsley
- Top the lentil mix with the potato with a fork and cook in the oven at 200 for 20 minutes until golden brown.
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