![Hearty Flat Mushroom and Puy Lentil Cottage Pie Recipe: Recipe-IDEAS](../images/made/images/uploads/recipe-uploads/Hearty_Flat_Mushroom_and_Puy_Lentil_Cottage_Pie_RESIZED_560_495_84_int_c1.jpg)
![Hearty Flat Mushroom and Puy Lentil Cottage Pie Recipe: Recipe-IDEAS](../images/made/images/uploads/recipe-uploads/Hearty_Flat_Mushroom_and_Puy_Lentil_Cottage_Pie_RESIZED_287_287_84_int_c1.jpg)
Hearty Flat Mushroom and Puy Lentil Cottage Pie
Perfect rib-sticking food ideal for a frosty day
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
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![Hearty Flat Mushroom and Puy Lentil Cottage Pie Recipe: Recipe-IDEAS](../images/made/images/uploads/recipe-uploads/Hearty_Flat_Mushroom_and_Puy_Lentil_Cottage_Pie_RESIZED_560_495_84_int_c1.jpg)
- 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.