Vegan Cottage Pie

Quick to make with lots of common ingredients, a great vegan recipe for all skill levels.

Ingredients

2 medium	Onions, Diced
3 cloves	Garlic, Diced
4 medium	Carrots, Peeled and finely grated
4 Tbsp	Black olives, Finely diced
1 sprig	Finely chopped spring onion
1 can	Chickpeas, With Brine
1 can	Lentils
2 cans	Tomatoes, Diced
2 Tbsp	Olive oil
2 Tbsp	Extra virgin olive oil
2 Tbsp	Balsamic vinegar
1 cube	Chicken stock
1 cup	Red wine
1 tsp	Sage, Dried
1 tsp	Ground coriander
1 Tbsp	Black mustard seeds
1 Tbsp	Cumin seeds
½ tsp	Chilli powder
2 leaves	Bay leaves
1 pinch	Salt & freshly ground pepper, To taste

Mash

4 medium	Potatoes, Pealed
4 medium	Purple kumara, Pealed
½ tsp	Coconut oil
3 Tbsp	Chives, Dried
3 Tbsp	Parsley, Finely chopped
2 Tbsp	Olive oil
2 Tbsp	Extra virgin olive oil
½ tsp	Ground nutmeg

Directions

1. Pre-heat Oven to 180 degrees
2. Heat 2 Tbsp of Olive Oil. Add Onions, Garlic and Spring Onion and cook until soft.
3. Boil Potatoes and Kumara for 8 minutes or until soft. Drain and add, Chives, Parsley, Nutmeg, Coconut Oil, Extra oil and Olive Oil. Mash until soft and leave to one side.
4. Add Carrots and Olives with 1 Tbsp of Balsamic vinegar to the sauce and cook for 3-5 Minutes.
5. Add Chickpeas, drained lentils, 1 Tbsp balsamic vinegar, 1 Tbsp extra virgin olive oil, bay leaves, herbs and spices and wine then bring to the boil.
6. As the sauce is reducing, skim some of the broth and leave to one side, you will need this for later. Once the sauce has reduced enough, put into a baking tray then spoon on the mash and with a fork level. Carefully pour on some of the left over broth, level and spread evenly. Bake for 20 minutes.
7. Grill for 5 minutes or until crispy and browned.
8. Cool for 5 minutes and serve.