Name: Vegetarian cottage pie
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: 50g butter -; 2 onions, chopped -; 4 carrots, diced -; 1 head of celery, chopped -; 4 garlic cloves, finely chopped -; 200g pack chestnut mushrooms, sliced -; 2 bay leaves -; 1 tbsp dried thyme -; 500g pack dried green lentils (we used Merchant Gourmet Puy lentils) -; 100ml red wine (optional) -; 1.7l vegetable stock -; 3 tbsp tomato purée -; 2kg floury potato, such as King Edwards -; 85g butter -; 100ml milk -; 50g cheddar, grated -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian cottage pie

1. 50g butter -

2. 2 onions, chopped -

3. 4 carrots, diced -

4. 1 head of celery, chopped -

5. 4 garlic cloves, finely chopped -

6. 200g pack chestnut mushrooms, sliced -

7. 2 bay leaves -

8. 1 tbsp dried thyme -

9. 500g pack dried green lentils (we used Merchant Gourmet Puy lentils) -

10. 100ml red wine (optional) -

11. 1.7l vegetable stock -

12. 3 tbsp tomato purée -

13. 2kg floury potato, such as King Edwards -

14. 85g butter -

15. 100ml milk -

16. 50g cheddar, grated -

How to cook deliciously - Vegetarian cottage pie

1. Stage

To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.

2. Stage

Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.

3. Stage

Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock – it’s important that you do not season with salt at this stage.

4. Stage

Simmer for 40-50 mins until the lentils are very soft.

5. Stage

Season to taste, take off heat, then stir in 3 tbsp tomato purée.

6. Stage

While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.

7. Stage

To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.

8. Stage

Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.