VEGETARIAN COTTAGE PIE

Yields6 Servings
 200 g dried green lentils
 10 g dried mixed mushrooms
 1.50 kg potatoes, peeled and cut into chunks
 4 tbsp semi-skimmed milk
 25 g unsalted butter
 2 tbsp olive oil
 1 onion finely chopped
 1 carrot peeled and diced
 2 sticks celery, diced
 4 cloves garlic, finely chopped
 1 tsp paprika
 ½ tsp hot chilli powder
 2 tbsp fresh rosemary leaves chopped
 2 tbsp fresh thyme chopped
 1 fresh bay leaf
 1 tbsp tomato puree
 2 x 390g tins or packs chopped tomatoes
 200 g chestnut mushrooms, thickly sliced
 150 ml white wine
 200 g leaf spinach
 25 g mature cheddar, finely grated
1

Cook the lentils according to the pack instructions; put the dried mushrooms in a bowl and pour over 150ml boiling water and leave to soak for 10 minutes; drain and reserve the liquid; chop the mushrooms

2

Boil the potatoes for 15-20 minutes until tender; drain, return to the pan, add the milk and butter and mash until smooth

3

Heat 1 tbsp of the oil in a large pan, add the onion, carrot, celery and garlic and fry over a medium heat for 10 minutes, until softened; stir in the paprika, chilli powder, rosemary, thyme, bay leaf, tomato puree and chopped tomatoes, and cook over a gentle heat for 10-15 minutes until slightly thickened

4

Heat the remaining oil in a large frying pan and fry the chestnut mushrooms for 5-10 minutes; stir in the rehydrated mushrooms, soaking liquid and wine; bring to the boil then reduce the heat and simmer for 2-3 minutes; stir in the lentils and cook for 5 minutes, then stir into the vegetable and tomato mixture; add the spinach and transfer everything to a 2-litre ovenproof dish; preheat the oven to 200C/Gas6

5

Spoon the mashed potato over the lentil mixture and scatter the cheese over the top; bake for 25 minutes until the top is golden and filling is piping hot

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