Lentil & Mushroom Cottage Pie | Nourish
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Lentil & Mushroom Cottage Pie

Posted: Thu, 19 January 2017, 12:19

Here is a hearty cottage pie, ideal to make with leftovers, which will comfort your soul on a cold autumn evening. Made with cooked lentils and mushroom duxelles* it is topped with a creamy mash of potatoes, carrots and parsley. You can play around with the ingredients; sautéed celery, leeks or onions can be added to the cooked lentils. The mash can be any combination of potato, celeriac, parsnip or swede. Serve with steamed or stir fried kale for a wholesome dinner.

 

Ingredients for the Topping

4 or 5 cooked potatoes

2 or 3 cooked carrots

2 tbsp. chopped fresh parsley

Knob of butter or cream (optional)


For the Filling

150g precooked green or brown lentils (drained)

3 or 4 tbsp. mushroom duxelles

Sea salt and pepper to season

Method

The filling can be made by simply mixing the mushroom duxelles with the lentils. If you don’t have the duxelles just sauté some mushrooms, onions, celery and garlic in oil until they are cooked. Add a little vegetable stock to create a sauce to mix with the lentils. Mash the potatoes, onions and parsley. Add a little butter or cream if desired to make it creamier.

Cover the base of an oven dish with the filling and cover with the mash. Spread the mash to the edges with a fork and drizzle some oil or butter on top to help it crisp in the oven.

Bake in a moderate oven, 180c, until the top is golden brown and the filling is sizzling at the edges. This will take about 45 minutes.

Serve with steamed or stir fried greens.

*See a previous recipe for the mushroom duxelles.


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