Sam & Emma's Hearty Vego Cottage Pie

August 24, 2020 1 Comment

Sam & Emma's Hearty Vego Cottage Pie


  • 1 head of cauliflower, cut into small florets
  • 1 zucchini, diced
  • 1 carrot, diced
  • 4 cloves of garlic, chopped
  • 100g baby spinach or silverbeet or perpetual spinach
  • 800g potatoes
  • 1 cup of cooked french puy lentils
  • 1 tin diced tomatoes
  • 1tsp chermoula spice blend
  • 1tsp brown sugar
  • parmesan cheese
  • 250g Greek yoghurt 
  • mint leaves
  • salt and pepper to taste


  1. Drizzle cauliflower, carrots and zucchini with olive oil, salt and pepper in a baking tray and bake at 200C for 20 mins or until tender.
  2. Whilst the veggies are roasting, boil and mash the potatoes using milk, salt and butter to taste.
  3. Fry up the garlic (set 1/3 aside), add the chermoula spice blend, cooked lentils, tinned tomatoes, brown sugar.  Add the baked cauliflower, carrot and zucchini, gently mixing in the baby spinach as well.
  4. To assemble, pour the pie mix into a baking tray and spread the potato mash on top, add parmesan cheese to taste, bake until lightly golden.
  5. While the pie is baking, finely chop the mint leaves, transfer to a small bowl and add the remaining garlic and Greek yoghurt. Stir to combine. Season to taste with salt and pepper.
Recipe courtesy of Sam & Emma

1 Response


November 26, 2020

This was so good!!! Thanks for sharing! XX

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