Founded in 2009 and based in Tramore, Co. Waterford, Chia Bia was the first company to bring chia seeds to Europe. Chia seeds are nutrient dense small black & white seeds, added to food to boost nutrition. High in Fibre and Omega 3, chia is also a great source of protein, vitamins and minerals. Chia helps maintain a healthy heart as just 2g of Omega 3 ALA helps maintain healthy cholesterol. Chia contains 2.7g of Omega 3 ALA per 15g serving.

Chia Bia Veggie Cottage Pie

Ingredients

Serves 4

• 1 medium Courgette
• 2 Large Carrots
• 2 cloves of garlic chopped finely
• 1 Medium Onion
• 1 Stick of Celery
• 120g peas
• 2 Large Potatoes (450g)
• 120mls of Milk
• 60g Parmesan Cheese
• 500ml of Vegetable Stock
• 100g Dried Red Lentils
• 40g Milled Chia Seeds
• 3 tbsp. of Tomato Puree
• A Knob of Butter
• 1 tbsp. rapeseed oil

Method

1. Pre-heat the oven to 180”C
2. Peel the potatoes and cut into chunks and boil until soft. Once soft, remove from heat and drain well.
3. Add the milk and butter to the potatoes and mash until smooth. Then stir in the Parmesan cheese. Put aside.
4. For the filling; Chop the courgette, carrot, onion, celery and garlic (I suggest chopping finely if cooking for family with kids!)
5. Heat the rapeseed oil in a frying pan over a medium heat. Add the chopped vegetables, stir and cover. Reduce to a low heat and allow cook for 10-15 minutes until soft. Stir in the tomato puree and cook for a couple of minutes.
6. Add the lentils to the vegetable stock. Bring to the boil and reduce to a simmer and cook for a further 15 minutes or until the lentils are soft to bite. Add the peas and stir. Using a whisk add the milled chia seeds.
7. Combine the stock mix with the vegetable mix and stir well.
8. Pour the mix into an ovenproof dish and top with the mashed potatoes.
9. Bake for 25-30 minutes in the oven until golden.

https://blog.chiabia.com

Find Chia Bia at the THRIVE marketplace