Semi-vegetarian Cottage Pie

Semi-vegetarian Cottage Pie. Made with textured vegetable protein (TVP), lentils, browned onions, carrots, paprika, pepper, bay leaves and parsley, and beef stock. Topped with mashed potato mixed with butter, browned in the oven. Served with petit pois and a dash of Lea & Perrins sauce. Next time I will use vegetable stock.

The faux-beef and gravy was made the day before, so the finished item was ready in 30 minutes. It was really tasty, and seemed like a proper meal. TVP is very hard to use convincingly - this recipe works pretty well, and is adaptable.

Semi-vegetarian Cottage Pie