Simple Vegetarian ‘Cottage’ Pie

Ingredients

• 2 tbsp Essential Olive Oil
• 1  stick celery, finely chopped 
• 2  small onions, finely chopped
• 2  large carrots, peeled and finely chopped 
• 3 clove/s garlic, minced or finely grated
• 25g tub Cooks’ Ingredients Shiitake Mushrooms
• 150ml red wine
• 250g pack chestnut mushrooms, finely chopped
• 250g dried green lentils, washed
• 400g can chopped tomatoes
• 400ml vegetable stock
• 2 tbsp Cooks’ Ingredients Porcini Mushroom Paste
• 2 tbsp soy sauce
• 1 tsp Marmite
• 2  bay leaves

This is the official recipe but my son detests mushrooms (really useful as a vegetarian!) so I upped the water and used red lentils because that’s all I had in the pantry!!!

Method

I very much appreciate that a cottage pie should be topped with mash but I was craving pastry (and mash) and serious dollops of comfort so make up a shortcrust pastry. I lined the base with the pastry after blind baking, added the filling then topped with the remaining pastry.

1. Set a large ovenproof casserole (or saucepan if you’re going to assemble the pie in another dish) over a medium heat and add the oil. Sauté the celery, onions and carrots together for 10-12 minutes, or until beginning to soften. Add the garlic and cook for 1 minute more.
2. Meanwhile, place the shiitake mushrooms into a small bowl and pour over 250ml boiling water. Set aside to absorb.
3. Pour the red wine into the pan with the cooked vegetables and simmer for 2-3 minutes, scraping the bottom of the pan to deglaze it. Add the chestnut mushrooms and lentils, then stir well to coat.
4. Add the tomatoes, stock, porcini paste, soy sauce, Marmite and bay leaves. Season generously, then add the rehydrated mushrooms with any excess liquid and stir well to combine.
5. Cover with a lid, turn the heat to low and simmer for 25-30 minutes. Once ready, the lentils should be almost cooked through but retain a bit of bite, and most of the liquid absorbed. Taste and season to your liking.
6. Remove and discard the bay leaves. If baking in a different dish, spoon the lentil filling into the bottom of a large (about 2L) ovenproof dish. If not, leave in the casserole dish.Bake for 25-30 minutes, or until the pastry is golden. Serve hot with creamy mashed potatoes, fresh steamed broccoli and even gravy! Why not! It’s January and we need comfort food!