lentil & mushroom cottage pie (Edit recipe)

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Hearty, comforting and packed with flavour, this lentil and mushroom cottage pie is the ultimate plant-based twist on a classic. A rich and delicious made from earthy mushrooms, tender lentils and a medley of fresh vegetables, seasoned to perfection to create a satisfying depth of flavour. Topped with creamy cheesy mashed potato, golden & crispy at the edges. Perfectly warming and wholesome, this dish is a delicious option for anyone wanting a comforting meal that's both nourishing and meat-free.

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PREP TIME

15 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 6

Ingredients

1 - 2 Tbsp Olive Oil
1 bunch fresh Rosemary, pulled apart into sprigs
2 whole Carrots, peeled, trimmed & chopped
2 pieces Celery, trimmed and chopped
300 grams white, raw Mushrooms, chopped
190 grams Lentils (dried), rinsed
1 clove Garlic, peeled and minced
1 tsp Italian Seasoning
1 tsp Smoked Paprika
2.5 tsp Mirin
2 tsp Worcestershire Sauce, (vegan)
800 ml Vegetable Stock
10 grams dried Porcini Mushrooms
400 grams canned Whole Peeled Tomatoes

mash

1500 grams White Potatoes, peeled and chopped in half
2 Tbsp Unsalted Butter, (plant-based)
1 Tbsp Soy Milk Creamer
1 tsp Sea Salt
0.5 tsp Ground Fresh Black Peppercorns
3 Tbsp Mild Cheddar Cheese, (plant-based)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add the porcini mushrooms to a jug and cover with 850ml of boiling water. stir and set aside for 20 mins
Place the potatoes in a large pan, cover with water, bring to boil then cook for 15 mins, until when pricked with a fork, they fall from the fork. Drain & allow to air dry on the side for a few minutes. Then mash with the butter and cream till soft and fluffy. Season to taste and set aside.
preheat oven to 180c fan assisted.
Heat 1 tbsp of olive oil in a pan that's also oven proof (I used a cast iron pan) over a medium to low heat. Gently fry the rosemary for a couple mins then remove with a slotted spoon and set aside.
Gently fry the onion in the rosemary oil with a little sea salt, stir continuously for 5 mins until the onions are beginning to soften. Add the celery and carrot and fry for a further 5 mins, adding a little more olive oil if needed. Stir frequently.
Add the garlic, italian herbs, smoked paprika to the pan and stir together, fry for a further minute. Then stir in the mushrooms and cook for about 4-5 till they start to soften. Stir in the dried lentils and pour in the tomatoes, breaking them down with the back of your spoon.
Remove the porcini mushrooms from the jug with a slotted spoon and set aside for now. Add 2 tbsp of dried stock powder to the mushroom and stir together. Pour the stock into the cast iron pan, stirring in the bay leaf, mirin and Worcestershire sauce. Slice the porcini mushrooms and add them in too.
Season with salt and pepper, pop the lid and simmer for 20 mins until the lentils have softened and the sauce has thickened.
Spoon over the mashed potato, add a sprinkle of cheese and bake for 20-25 mins golden and bubbling.
Carefully remove and garnish with the rosemary. serve with some veggies, like kale.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	169
Fat:	9 g
Carbohydrates:	17 g
Protein:	10 g
Cholesterol:	18 g
Sodium:	936 mg
Fiber:	7 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.