Name: Vegetarian cottage pie
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 10
Cuisine: British
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

Vegetarian cottage pie with slice taken out

For the lentil sauce

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

For the topping

2kg floury potato
such as King Edwards
85g butter
100ml milk
50g cheddar
grated

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.