After a really excellent festive period, split between Wiltshire with my parents and Portugal with Marc's it was back to earth with a bump for me, as I faced a mountain of Uni work. Three weeks later and I've emerged blinking into the daylight and am making a return to social media. Miss me?!
January's such a miserable month that it's nice to treat yourself to some hearty comfort food. This recipe for veggie cottage pie is a real winter-warmer. It's going to wrap you up in a big warm snuggle and make you forget all about the grey day outside.
The cheesy parsnip and sweet potato mash is also really delicious on its own (try not to scoff it all before you top your pie with it!) and would work well as a side-dish.
1 onion, chopped
2 carrots, finely chopped
100g mushrooms, sliced
Good glug of red wine (optional if you're still on a January detox!)
400g tin chopped tomatoes
400g tin green lentils
1 teaspoon each of thyme, oregano and rosemary (or your favourites)
For the topping:
400g sweet potato, peeled and roughly chopped
2 parsnips (about 250g), peeled and roughly chopped
100g cheddar cheese
Knob of butter
Pre-heat the oven to 180c
Gently fry the onions and carrot in a good glug of oil for 5 minutes, until softened.
Add the mushrooms and fry for another 2-3 minutes. Add the wine and cook for a further 5 minutes.
Add the lentils, tinned tomatoes and dried herbs. Season with salt and pepper. Gently simmer for 20-30 minutes.
In the meantime, boil the sweet potato and parsnip for 10-15 minutes, until thoroughly soft. Take off the heat and mash, with butter and cheese. Season to taste.
Place the sauce in the bottom of an ovenproof lasagne dish. Top with the sweet potato mash. If you feel like you need an extra treat, you might want to grate a little more cheese over the top.
Place in the oven for 20-30 minutes, until nicely browned and slightly crispy on top.
Serve with green veg and a dollop of ketchup. Classy!