Healthy, light, wholesome comfort food for the body and soul? On a sparkling spring day? Try to refuse our silky butternut mash on top of quinoa mince that’s been laced with lentils, carrot, spinach and celery, and sprinkles of fresh parsley. Try.
Ancient Grain Cottage Pie
Ancient Grain Cottage Pie
with butternut mash & fresh parsley
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut
- Carrot
- Carrots
- Celery Stalk
- Celery Stalks
- Cooked Chopped Tomato
- Fresh Parsley
- Garlic Cloves
- Lentils
- NOMU One For All Rub
- Nutritional Yeast
- Onion
- Onions
- Red Quinoa
- Spinach
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Milk or Milk Alternative (optional)
GET THAT QUINOA GOING
Boil the kettle for step 3. Preheat the oven to 220°C. Rinse the quinoa and place in a pot with 200ml of salted water and give it a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
BEAUTIFUL BUTTERNUT
Place a pot with the butternut pieces in salted water over a high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion and place in a bowl. Mash with a potato masher or fork until desired consistency. Then, stir through a splash of milk, milk alternative or water, a knob of butter or coconut oil, and ½ of the nutritional yeast. Season and set aside for serving.
“FINCE”
Dilute the stock with 100ml of boiling water. Place a separate pot on a high heat with a drizzle of oil. When hot, fry the drained lentils for 2-3 minutes until crisping up, shifting occasionally. Add in the diced onions and sliced celery, reduce to medium heat and continue to fry for 3-4 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic, One For All rub, grated carrot, and a pinch of salt and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the diluted stock and cooked chopped tomato. Reduce the heat and simmer for 10-12 minutes until thickened and saucy. Season with a sweetener of choice, and some salt and pepper. Add the cooked quinoa and shredded spinach and stir until the quinoa is coated and the spinach has wilted.
GOLDEN FINALE
Place the quinoa mixture into an oven-proof dish. Evenly spread over the butternut mash and sprinkle over the remaining nutritional yeast. If you’re feeling fancy, take a fork and draw some patterns on to the mash! Pop in the oven and bake for 5-6 minutes until the mash is turning brown.
LIGHT INDULGENCE
Plate up a generous helping of the quinoa cottage pie. Sprinkle over the chopped parsley and dig in!
Red Quinoa - 75ml
Butternut - 250g
Nutritional Yeast - 15ml
Vegetable Stock - 5ml
Lentils - 60g
Onion - 1
Celery Stalk - 1
Garlic Cloves - 1
NOMU One For All Rub - 7,5ml
Carrot - 60g
Cooked Chopped Tomato - 200g
Spinach - 50g
Fresh Parsley - 3g
GET THAT QUINOA GOING
Boil the kettle for step 3. Preheat the oven to 220°C. Rinse the quinoa and place in a pot with 400ml of salted water and give it a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
BEAUTIFUL BUTTERNUT
Place a pot with the butternut pieces in salted water over a high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion and place in a bowl. Mash with a potato masher or fork until desired consistency. Then, stir through a splash of milk, milk alternative or water, a knob of butter or coconut oil, and ½ of the nutritional yeast. Season and set aside for serving.
“FINCE”
Dilute the stock with 150ml of boiling water. Place a separate pot on a high heat with a drizzle of oil. When hot, fry the drained lentils for 2-3 minutes until crisping up, shifting occasionally. Add in the diced onions and sliced celery, reduce to medium heat and continue to fry for 4-5 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic, One For All rub, grated carrot, and a pinch of salt and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the diluted stock and cooked chopped tomato. Reduce the heat and simmer for 10-12 minutes until thickened and saucy. Season with a sweetener of choice, and some salt and pepper. Add the cooked quinoa and shredded spinach and stir until the quinoa is coated and the spinach has wilted.
GOLDEN FINALE
Place the quinoa mixture into an oven-proof dish. Evenly spread over the butternut mash and sprinkle over the remaining nutritional yeast. If you’re feeling fancy, take a fork and draw some patterns on to the mash! Pop in the oven and bake for 5-6 minutes until the mash is turning brown.
LIGHT INDULGENCE
Plate up a generous helping of the quinoa cottage pie. Sprinkle over the chopped parsley and dig in!
Red Quinoa - 150ml
Butternut - 500g
Nutritional Yeast - 30ml
Vegetable Stock - 10ml
Lentils - 120g
Onion - 1
Celery Stalk - 2
Garlic Cloves - 2
NOMU One For All Rub - 15ml
Carrot - 120g
Cooked Chopped Tomato - 400g
Spinach - 100g
Fresh Parsley - 5g
GET THAT QUINOA GOING
Boil the kettle for step 3. Preheat the oven to 220°C. Rinse the quinoa and place in a pot with 600ml of salted water and give it a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
BEAUTIFUL BUTTERNUT
Place a pot with the butternut pieces in salted water over a high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and place in a bowl. Mash with a potato masher or fork until desired consistency. Then, stir through a splash of milk, milk alternative or water, a knob of butter or coconut oil, and ½ of the nutritional yeast. Season and set aside for serving.
“FINCE”
Dilute the stock with 200ml of boiling water. Place a separate pot on a high heat with a drizzle of oil. When hot, fry the drained lentils for 3-4 minutes until crisping up, shifting occasionally. Add in the diced onions and sliced celery, reduce to medium heat and continue to fry for 5-6 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic, One For All rub, grated carrot, and a pinch of salt and fry for 2-3 minutes until fragrant, shifting constantly. Pour in the diluted stock and cooked chopped tomato. Reduce the heat and simmer for 12-15 minutes until thickened and saucy. Season with a sweetener of choice, and some salt and pepper. Add the cooked quinoa and shredded spinach and stir until the quinoa is coated and the spinach has wilted.
GOLDEN FINALE
Place the quinoa mixture into an oven-proof dish. Evenly spread over the butternut mash and sprinkle over the remaining nutritional yeast. If you’re feeling fancy, take a fork and draw some patterns on to the mash! Pop in the oven and bake for 6-7 minutes until the mash is turning brown.
LIGHT INDULGENCE
Plate up a generous helping of the quinoa cottage pie. Sprinkle over the chopped parsley and dig in!
Red Quinoa - 225ml
Butternut - 750g
Nutritional Yeast - 45ml
Vegetable Stock - 15ml
Lentils - 180g
Onions - 2
Celery Stalks - 3
Garlic Cloves - 3
NOMU One For All Rub - 22,5ml
Carrots - 1
Cooked Chopped Tomato - 600g
Spinach - 150g
Fresh Parsley - 8g
GET THAT QUINOA GOING
Boil the kettle for step 3. Preheat the oven to 220°C. Rinse the quinoa and place in a pot with 800ml of salted water and give it a stir. Place over a medium-high heat and bring to a simmer uncovered. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
BEAUTIFUL BUTTERNUT
Place a pot with the butternut pieces in salted water over a high heat, and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and place in a bowl. Mash with a potato masher or fork until desired consistency. Then, stir through a splash of milk, milk alternative or water, a knob of butter or coconut oil, and ½ of the nutritional yeast. Season and set aside for serving.
“FINCE”
Dilute the stock with 250ml of boiling water. Place a separate pot on a high heat with a drizzle of oil. When hot, fry the drained lentils for 3-4 minutes until crisping up, shifting occasionally. Add in the diced onions and sliced celery, reduce to medium heat and continue to fry for 5-6 minutes until soft and translucent, shifting occasionally. Stir through the grated garlic, One For All rub, grated carrot, and a pinch of salt and fry for 2-3 minutes until fragrant, shifting constantly. Pour in the diluted stock and cooked chopped tomato. Reduce the heat and simmer for 12-15 minutes until thickened and saucy. Season with a sweetener of choice, and some salt and pepper. Add the cooked quinoa and shredded spinach and stir until the quinoa is coated and the spinach has wilted.
GOLDEN FINALE
Place the quinoa mixture into an oven-proof dish. Evenly spread over the butternut mash and sprinkle over the remaining nutritional yeast. If you’re feeling fancy, take a fork and draw some patterns on to the mash! Pop in the oven and bake for 6-7 minutes until the mash is turning brown.
LIGHT INDULGENCE
Plate up a generous helping of the quinoa cottage pie. Sprinkle over the chopped parsley and dig in!
Red Quinoa - 300ml
Butternut - 1kg
Nutritional Yeast - 60ml
Vegetable Stock - 20ml
Lentils - 240g
Onions - 2
Celery Stalks - 4
Garlic Cloves - 4
NOMU One For All Rub - 30ml
Carrot - 240g
Cooked Chopped Tomato - 800g
Spinach - 200g
Fresh Parsley - 10g
Woolies Products in this dish
