Hearty Flat Mushroom and Puy Lentil Cottage Pie
Perfect rib-sticking food ideal for a frosty day
- Serves:
- 4
- Ready in:
- 60 mins +
Ingredients
- 6 large Maris Piper potatoes
- knob 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
- 1
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.
- 2
Sauté the onion until translucent, before adding all the remaining vegetables apart from mushrooms.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
Hearty Flat Mushroom and Puy Lentil Cottage Pie was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 6 large Maris Piper potatoes
- knob 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)
- 1
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.
- 2
Sauté the onion until translucent, before adding all the remaining vegetables apart from mushrooms.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
Perfect rib-sticking food ideal for a frosty day
Hearty Flat Mushroom and Puy Lentil Cottage Pie was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
