The vegetable lentil curry I made, and posted about the other day, using a slow cooker recipe, makes enough for some delicious leftovers and allows you to be creative. Therefore, I decided on this vegetarian version of a cottage pie. Place the leftovers in a large enough oven proof baking dish and sprinkle with shredded sharp cheddar cheese. Trust me cheese and curry works! Make mashed potatoes as you would, and place the mashed potatoes on top spreading gently and evenly, as you possibly can, over the top. Use your fingers, if you have to. Once the mashed potatoes have formed a lovely top layer; add more shredded cheese and pop in a 350ºF preheated oven until bubbly and the cheese has melted nicely, approximately 20 to 30 minutes. Remove from oven. Allow to rest for a minute or two and serve.
Done and time to enjoy this savoury cottage pie. Super easy and a fantastic way you use up those flavourful leftovers.
Temperatures have cooled and the leaves are beginning to turn yellow. Fall is just around the corner here in E-town. - JD
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