Quick braised lettuce & peas
A quick side dish from one of our favourite chefs, Gordon proves that good cooking doesn't have to be complicated
Vegetarian cottage pie
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
For the lentil sauce
- 50g butter
- 2 onionschopped
- 4 carrotsdiced
- 1 head of celerychopped
- 4 garlic clovesfinely chopped
- 200g pack chestnut mushroomssliced
- 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
For the topping
Nutrition: per serving
- kcal449low
- fat13g
- saturates7g
- carbs68g
- sugars9glow
- fibre10ghigh
- protein19g
- salt0.59glow
Method
step 1
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.
step 2
Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.
step 3
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.
step 4
Simmer for 40-50 mins until the lentils are very soft.
step 5
Season to taste, take off heat, then stir in 3 tbsp tomato purée.
step 6
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.
step 7
To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
step 8
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.
