Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
A separate vegan cottage pie variant with mushrooms, green lentils, carrots, peas, tomato gravy, and an olive-oil potato mash.
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Ingredients
oven, saucepan, wide ovenproof pan, potato masher, knife, chopping board, grater
Method
Heat the oven to 220C/200C fan/gas 7. Peel and chop the potatoes into even chunks. Slice the mushrooms, finely chop the onion and celery, dice the carrots, grate the garlic, drain and rinse the lentils, and roughly chop the parsley.
Boil the potatoes in salted water for 14 to 16 minutes until tender when pierced with a knife. Drain well, then mash with 1 tbsp olive oil, 3 tbsp hot water, half the parsley, and a pinch of salt until fluffy.
While the potatoes cook, heat 1 tbsp olive oil in a wide ovenproof pan over a medium-high heat. Fry the mushrooms for 6 to 7 minutes until browned and any liquid has cooked away, then tip them onto a plate. Hold back extra salt and black pepper until the final taste check.
Add the remaining olive oil to the pan with the onion, celery, carrots, and a pinch of salt. Cook over a medium heat for 7 to 8 minutes until softened, then stir in the garlic, tomato puree, and thyme for 1 minute.
Return the mushrooms to the pan. Stir in the lentils, peas, crumbled stock cube, red wine vinegar, and 350ml water. Simmer for 8 to 10 minutes until the gravy is thick enough to leave a brief trail when stirred.
Spoon the mash over the filling, roughing up the top with a fork. Bake for 12 to 14 minutes until the filling bubbles at the edges and the potato ridges are lightly golden. Rest for 5 minutes, scatter with the remaining parsley, and serve. Taste once everything is assembled, then add a little salt and black pepper only if needed.
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