Lentil Cottage Pie

Serves 4-6

INGREDIENTS:

For the lentil filling

2 tbsp olive oil

1 large onion, diced

2 carrots, diced

2 sticks celery, diced

200g chestnut mushrooms, finely chopped

2 garlic cloves, crushed

2 × 400g tins of brown lentils, drained and rinsed

2 tbsp tomato purée

2 tsp fresh thyme, finely chopped

1 tbsp soy sauce

500ml hot vegetable stock

100g frozen peas

Salt and black pepper

For the mash topping:

1kg floury potatoes, peeled and chopped (Maris Piper / King Edward)

50g butter

A splash of warm milk

Salt and pepper

50g grated cheddar for the top, optional

METHOD:

Start by making the filling - heat the oil in a wide pan, then gently sauté the onion, carrots and celery, cover for 8–10 minutes until soft and golden at the edges, stirring every couple of minutes.

Next add mushrooms and cook for 5 minutes, with the lid removed, until they start to brown, then stir in the crushed garlic and cook for another minute. Stir in lentils, tomato purée, thyme and soy sauce. Season with sea and pepper. Cook for 1–2 minutes.

Pour in the hot stock, bring to a boil, then lower to a gentle simmer. Cover and cook for about 15 minutes, stirring occasionally, until the lentils are tender and you have a thick, saucy mixture. Stir in the frozen peas and cook for another 2–3 minutes.

While the filling simmers, boil the potatoes in salted water for 15–20 minutes until very soft, and drain. Mash with the butter and a splash of warm milk until smooth and fluffy. Season generously with salt and pepper.

Preheat the oven to 200°C, 180°C fan. Spoon the lentil filling into an oven dish (roughly 30 × 20 cm). Top with the mashed potato, then gently spread to the edges and rough up the surface with a fork so it crisps.

Scatter over the cheese if using then bake for 20–25 minutes until the top is golden and the filling is bubbling at the edges.