Vegetarian cottage pie

• butter↗50g g
• onions↗2

  chopped

• carrots↗4

  diced

• celery↗1 head of

  chopped

• garlic cloves↗4

  finely chopped

• chestnut mushrooms↗200g pack g

  sliced

• bay leaves↗2
• dried thyme↗1 tbsp tbsp
• dried green lentils↗500g pack g

  (we used Merchant Gourmet Puy lentils)

• red wine↗100ml ml

  (optional)

• vegetable stock↗1.7L L
• tomato purée↗3 tbsp tbsp
• floury potato↗2kg kg

  such as King Edwards

• butter↗85g g
• milk↗100ml ml
• cheddar↗50g

  grated

Step-by-step instructions

1. 1

   To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.

2. 2

   Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.

3. 3

   Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock – it’s important that you do not season with salt at this stage.

4. 4

   Simmer for 40-50 mins until the lentils are very soft.

5. 5

   Season to taste, take off heat, then stir in 3 tbsp tomato purée.

6. 6

   While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.

7. 7

   To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.

8. 8

   Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.