Vegetarian Cottage Pie | Rhodes Quality

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1 Onion, chopped
30 ml (2 Tbsp.) Sunflower oil
1 Stick celery, chopped
3 Carrots, peeled and chopped
1 Yellow pepper, seeded and chopped
1 x 115 g Rhodes Quality Tomato Paste Cup
250 ml (1 cup) Water
1 x 410 g can Rhodes Quality Chopped and Peeled Tomatoes with Mixed Herbs
1 x 410 g can Lentils, drained and rinsed
1 x 410 g can Rhodes Quality Haricot Beans, drained and rinsed
Salt, sugar and freshly cracked black pepper

Mashed Potatoes

900 g Potatoes, peeled and cut into even-sized pieces
80 ml (⅓ cup) Butter
45 ml (3 Tbsp.) Milk
125 ml (½ cup) Grated cheese
Salt and ground white pepper


  1. 1. Fry the onion in the oil until.
  2. 2. Add the celery, carrots and yellow pepper and fry for a few minutes more.
  3. 3. Add the Rhodes Quality Tomato Paste, water and Rhodes Quality Chopped and Peeled Tomatoes with Herbs.
  4. 4. Bring the sauce to the boil, reduce the heat and simmer for a few minutes or until the liquids have reduced and slightly thickened.
  5. 5. Meanwhile cook the potatoes in salted water for 10 - 15 minutes or until tender, then drain.
  6. 6. Add the butter and milk and mash until smooth.
  7. 7. Stir in the cheese until melted.
  8. 8. Season to taste with salt pepper and set aside.
  9. 9. Add the lentils and the Rhodes Quality Haricot Beans to the tomato base and heat through.
  10. 10. Season to taste with salt, sugar and pepper and spoon into an ovenproof dish.
  11. 11. Cover with the mashed potato.
  12. 12. Bake in a preheated oven at 180 ˚C for 20 - 25 minutes or until golden and bubbly.


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