Vegetable cottage pie

Featured recipe from

Dimple Thakrar

Dimple is a registered dietitian and NLP practitioner (NLP means neuro-linguistic programming, which is an alternative therapy. The aim is to train the brain to respond in different ways).

In her 21 years with the NHS, she spent 15 of those working in the community with families affected by MND. Her approach is to a) understand how food fits into life, and b) look at the way things we eat and drink affect how we live.

Dimple now runs her own dietetic consultancy practice called Fresh Nutrition in Bolton, which includes appearances at national conferences and on media, such as BBC Breakfast TV.

“With the right guidance, support and knowledge, food can still be uplifting with complex conditions like MND. It has been an honour and a privilege to help people with MND achieve good nutrition and hydration. This can be so empowering. It’s great when you see progress, by helping someone to halt their weight loss or increase energy levels.”

Dimple Thakrar

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“The right nutritional advice can help ease you through tough days, but it’s also important for both the person with MND and carers to have fun with food where they can.

Serving food in layers can look really appealing. It isn’t as time consuming as you may think when you cook in batches.”

Dimple Thakrar

Preparation time:30 minutes

Serves:3 – 4

Cooking time:45 minutes, plus 5-10 minutes reheating time

Dimple’s recipe is ideal for cooking in larger amounts to freeze and save.

Ingredients
- 1 medium white onion, chopped
- 1 large carrot, chopped
- 1 celery stick, chopped
- 1 clove of garlic, chopped or crushed
- 100ml olive or rapeseed oil
- Large bunch of parsley
- 400g tin of brown lentils
- 400g tin of baked beans in tomato sauce
- 1 tsp ground coriander
- 1 small 200g carton of tomato passata
- 1 vegetable stock cube
- 1 tsp balsamic vinegar
- 600g potatoes, peeled and cubed
- 50g butter or margarine
- Large pot of double cream
- 150g full fat cheddar cheese, grated
- Thickener (if needed)

Method
1. Fry the onions lightly in the oil, then add the carrots, celery, garlic, coriander and tomato passata. Bring up to heat and add the stock cube with enough water to just cover the vegetables. Simmer for 40 minutes until the vegetables soften.
2. Boil and simmer the potatoes in a separate pan until soft. Then drain and mash the potatoes with the butter and cream, until smooth. If very thick, add some milk to loosen the mix and help you mash. Place to one side.
3. Stir in the chopped parsley and balsamic vinegar to the vegetable mix, then the tinned lentils and baked beans. Simmer again for a few minutes. Season with salt and pepper to taste.
4. Transfer the vegetable mix to an ovenproof dish. This may be tender enough to eat, but you can fork mash or blend at this point if needed (add a little thickener if required).
5. Cover the vegetable mix with the mash – piping can make it look appealing.
6. Sprinkle the grated cheese on top and reheat under a grill. Be careful not to allow it to get crisp on top, as this may be difficult to swallow.
7. Serve immediately or allow to cool and freeze in separate portions.