Set oven grill to 220ºC. Bring a large saucepan of water to the boil. Heat a frypan over medium-high heat with 1 tbsp oil. Dice onion and carrots. Add to pan as you go. Cook for 4 minutes, or until softened. Stir in 2 tbsp flour.
2. Add the lentils + mushrooms
Add lentils, slice and add mushrooms. Add 1 tsp oregano and crumble in stock cube. Pour in chopped tomatoes, 2 cups water and simmer, covered, for 10-15 minutes, or until lentils are tender. Season to taste with salt and pepper.
3. Cook the cauliflower
Cut cauliflower into small florets. Add to boiling water to cook for 8-10 minutes, or until softened. Drain and mash using a potato masher (see notes). Season with salt and pepper.
4. Assemble + bake the pie
Transfer lentil sauce to an oven dish and spread over cauliflower mash (see notes). Grill in oven for 5-10 minutes, or until golden.
5. Prepare the salad
Trim and halve snow peas. Tear and rinse lettuce leaves. Toss with 1/2 tbsp olive oil, salt and pepper.
6. Finish and plate
Divide cottage pie between plates and serve with side salad.
For a smoother cauliflower mash you can use a stick mixer.
To save time, serve lentil sauce on mash instead of assembling the pie.
Brown onion, 1/2 *
Red lentils, 1 packet (300g)
Chopped tomatoes, 400g
Snow peas, 1/2 bag (125g) *
Baby cos lettuce, 1
From your pantry
Oil (for cooking + olive), salt, pepper, stock cube (1), flour (of choice), dried oregano