Lentil and mushroom cottage pie

A hearty meat-free pie with earthy lentils and mushrooms under creamy mash.

Ingredients

• 200 g Green lentils, rinsed
• 300 g Mushrooms, chopped small
• 1 Onions, chopped
• 250 g Carrots, diced small
• 1 Celery, diced
• 1 Garlic, crushed
• 30 g Tomato purée
• 1 Vegetable stock cubes, made up with 500ml hot water
• 20 g Ketchup
• 2 g Mixed herbs
• 100 g Frozen peas
• 15 ml Olive oil
• 1 g Black pepper
• 900 g Potatoes, peeled and chopped
• 40 g Butter
• 80 ml Milk
• 60 g Cheddar, grated

Method

1. Heat the oven to 200°C (180°C fan). Soften the onion, carrots and celery in the oil for 8 minutes, then add the mushrooms and garlic and cook until the liquid has gone.
2. Stir in the lentils, tomato purée, ketchup, herbs and stock. Simmer for 25 minutes until the lentils are tender and the sauce is thick, adding a splash of water if it gets dry.
3. Meanwhile boil the potatoes in salted water for 18 minutes until soft.
4. Drain and mash the potatoes with the butter, milk and pepper.
5. Stir the peas into the lentil mixture and spoon it into a baking dish. Top with the mash and the cheese.
6. Bake for 25 minutes until the top is golden. Rest for 5 minutes.