Hearty Flat Mushroom and Puy Lentil Cottage Pie
Serves: 4
Ready in: 60 mins +
Cost Cutting Eco Friendly Freezes Well
Perfect rib-sticking food ideal for a frosty day
Ingredients:
6 large Maris Piper potatoesknob of butter or margarine
splash of milk or cream
black pepper, white pepper and sea salt
½ carrot, diced
1 leek, sliced and washed
1 onion, diced
½ celery stick, diced
120g Puy lentils
1 ½-2 pt good quality vegetable stock
sprigs of fresh thyme and rosemary, finely chopped
2 bay leaves
8 large flat mushrooms, diced (or whichever mushrooms you prefer)
2 garlic cloves, crushed
1-2 tbsp soy sauce
50g vegetarian mature Cheddar (optional)
1 large tomato, sliced (optional)
method:
- Peel and boil potatoes for the mash. Once soft, leave to drain for five minutes then mash together with butter, a splash of milk or cream, and season with salt and white pepper.
- Sauté the onion until translucent, before adding all the remaining vegetables apart from mushrooms.
- Once the vegetables start to soften, add the Puy lentils and sauté for a further 1-2 minutes, before adding the vegetable stock, soy sauce, fresh herbs and bay leaves.
- Bring to a simmer, add the salt and black pepper to taste and simmer until the lentils are soft and fully cooked. Add more liquid if required.
- Add the chopped mushrooms and cook for a further five minutes until the mushrooms are cooked. Taste and adjust the amounts of salt and pepper if necessary.
- Layer the mixture in a large deep ovenproof dish. Aim for at least a two inch depth of mixture at the bottom, before layering the creamy potato over the top, aiming for at least one inch depth.
- Garnish the cottage pie, by sprinkling with grated cheese and tomato slices (if using). Bake at 190C/375F/Gas 5 until bubbling and the top is golden and crispy. Serve with red or green sautéd cabbage.
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