No matter whether you have always liked to prepare or else you have selected it up like a hobby throughout quarantine, we would see a guess which you're watching out for new recipes to use . Afterall, getting creative in the kitchen is a superb and worthwhile way to devote time.

We've gathered most the very most loved, highest ranked Spicy lentil cottage pie in our site. It is the very best of the best!

We have piled up the most useful recipes ever. They truly are our most loved, commented and rated 5star recipes from our huge community, all in one location. These programs, mains, desserts and even more are ensured yummy!

Ingredients

1kg sweet potato (kumara), peeled, coarsely chopped
125ml (1/2 cup) milk
1 tablespoon vegetable oil
1 brown onion, finely chopped
2 carrots, peeled, finely chopped
1 red capsicum, halved, seeded, finely chopped
250ml can Ayam Malaysian Rendang Sauce
125ml (1/2 cup) water
2 x 400g cans brown lentils, rinsed, drained
150g (1 cup) frozen peas
40g (1/2 cup) coarsely grated cheddar
Baby rocket leaves, to serve

Method

Step 1 Preheat oven to 200ºC. Cook the sweet potato in a large saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Add milk and mash until smooth. Season with salt and pepper.
Step 2 Heat the oil in a large saucepan over medium-high heat. Cook the onion, carrot and capsicum, stirring, for 3 minutes or until soft. Add the sauce, water, lentils and peas, and simmer for 2 minutes or until the mixture thickens slightly.
Step 3 Transfer the lentil mixture to a 1.5L (6-cup) capacity ovenproof dish. Top with sweet potato and sprinkle with the cheddar. Bake for 10 minutes or until cheddar melts and is golden. Serve with baby rocket leaves.

Spicy lentil cottage pie

How to make Spicy lentil cottage pie

Ingredients

Method