There’s nothing quite like a cottage pie when the evenings draw in. This vegetarian version from our friends at Riverford makes good use of lentils and mushrooms for a hearty filling, with plenty of flavour and texture.
The mash is worth a mention too. Mixing ordinary potatoes with sweet potatoes gives it a lovely colour and a little sweetness, while keeping the mash smooth and fluffy. It’s a simple trick you can use whenever you fancy a change from your usual topping.
Serve with some seasonal greens for a comforting autumn supper.
Recipe from Riverford.
Wash and peel both types of potato. Cut into even-sized pieces. Place in a saucepan of well-salted water and bring up to a boil. Simmer for 20 mins, until tender.
Drain the potatoes and let them dry a little in the colander before mashing or passing through a potato ricer (our preferred method). Add a generous knob of butter and taste and tweak the seasoning with salt and pepper to your liking.
Warm 1 tablespoon of oil in a large saucepan and cook the onions, celery and carrots with a pinch of salt for 5 minutes, over a medium heat. Add the mushrooms and cook for a further 5 minutes until they have started to darken and soften.
Add the garlic, rosemary, bay and red wine. Let the wine bubble away and reduce by half, this will only take a few minutes. Tip in the lentils, tomatoes, tamari and stock. Simmer gently for 10-15 minutes until everything is warmed through, tender and has the desired consistency.
Taste and adjust the seasoning with salt and pepper. Transfer to an oven/pie dish - approx. 25cm by 25cm and level out with the back of a spoon. Top with your mash, grate over a little extra cheese and then bake at 200°c/Gas 6 for 20 minutes or so, or until the top is golden.
0 servings
3