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–+ servings

Kale Cottage Pie

Innes HopeInnes Hope
In medieval England, pastry ‘pyes’ were portable, edible containers for a worker’s lunch.
And yes! – the aristocracy sometimes filled the pastry with magpie pigeons!
But cottage pies, (shepherd’s pies), have been pastry-free since 1791 when they became popular. The whole point is that cooks could make this wholesome.
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Course Main Course
Servings 4 servings

Ingredients
  

Base Ingredients

  • 1 lrg bunch kale any variety
  • 1-2 tbsp tahini
  • 1½ cups cooked brown lentils or 1 can
  • 1-2 tsp flour of your choice
  • 1-2 tsp mixed herbs
  • 1-2 tsp soy sauce
  • 1-2 tsp lemon juice
  • 1-2 tsp salt optional

Topping ingredients

  • ½ kg potatoes
  • plant milk to mash
  • hummus to taste - optional
  • salt to taste - optional

Instructions
 

  • Wash & peel the potatoes. Put them on to boil.
  • Wash the kale and strip the stems out. Loosely chop, or, if you don’t have a food processor, cut the leaves ‘cross-chiffonade’ style, very finely. Steam or boil it for about 10 minutes.
  • When the potatoes are soft, drain them and set them aside.
  • Drain the kale. If you have a food processor, set it up with its ‘S’ blade, put the cooked kale in, and process, stopping to push any stranded bits into the mixture. Pick out any stringy veins if you notice any large ones. Add lemon juice, soy sauce or salt to taste then process again until you like the texture. Blend the tahini into the kale at the end; it helps hold the greens together.
  • If you don’t have a food processor, stir the lemon juice, soy sauce and tahini into your hand-cut, cooked kale, and mix it well.
  • Mash the potatoes adding some plant milk. Mix in some hummus to taste if you want the mash even creamier. Add salt if needed – not too much as there’s already soy sauce in the kale.
  • Lentils: if canned, drain & thoroughly rinse them. Stir the flour and mixed herbs into the lentils, together with a pinch of salt if you wish. Heat until it thickens, then spread the lentils over the bottom of a wide, shallow casserole-type oven dish.
  • Cover lentils with kale and top with mashed potato. Grill 2-3 mins to crisp the top.
Keyword kale, plant-based, vegan, wfpb
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