VEGETARIAN COTTAGE PIE

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

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

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

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

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

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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VEGETARIAN COTTAGE PIE