Vegetarian Cottage Pie

• 800 grams new potatoes quatered
• 20 grams butter
• 3 tablespoons milk
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 1 medium yellow onion finely chopped
• 1 clove garlic crushed
• 1 teaspoon curry powder
• 415 grams tomatoes, canned, crushed
• 50 frozen spinach
• 250 millilitres vegetable stock
• 250 millilitres water
• 2 tbsp tomato paste
• 13 cup red wine dry
• 1 teaspoon dry mustard
• 23 cup lentils, red (masoor dal)
• 1 medium carrots diced
• 1 teaspoon oregano
• 1 teaspoon soy sauce, tamari
• 2 teaspoon worcestershire sauce
• 1/2 cup peas, frozen
• 1/2 cup italian parsley coarsley chopped
• 1 tablespoons butter extra

1. Preheat oven to 180 degrees celsius.
2. Boil potatoes until soft, drain.
3. Mash with butter, milk and parmesan cheese.
4. Fry onion and garlic with a little oil in a large saucepan until onion softens.
5. Add curry powder and mustard powder and stir for one minute.
6. Add undrained tomatoes, spinach, vegetable stock, water, tomato paste, wine, mustard powder, lentils, carrot, oregano, soy and Worcestershire sauce.
7. Bring to boil, reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
8. Add peas and parsley, simmer for 5 minutes.
9. Spoon mixture into a large casserole dish and spread mashed potato on top.
10. Dot small blobs of margarine or butter over potato as this will make it brown nicely in the oven.
11. Bake uncovered for 20 minutes.
12. Stand pie for 10 minutes before serving.
13. Serve with tomato sauce.
14. Can also be used for individual cottage pies in small dishes, or for Sheppardi 1/2s pie (large or small) in pastry.
15. Keeps well in the fridge, could be frozen without the potato.

potatoes, butter, milk, parmesan, onion, garlic, curry powder, tomatoes, frozen spinach, vegetable stock, water, tomato, red wine, mustard, lentils, carrots, oregano, soy sauce, worcestershire sauce, peas, italian parsley coarsley, butter

Taken from recipeland.com/recipe/v/vegetarian-cottage-pie-51001 (may not work)