Tag Archives: lentils

Mushroom and Lentil Cottage Pie

Mushroom and lentil cottage pie - half eaten!

We’ve had the Vegan round for tea again.

And it’s autumn. Time for comfort food. And mushrooms.

  • 500g mixed white and chestnut mushrooms
  • 20g dried porcini
  • one onion, diced
  • 3 cloves of garlic, crushed
  • 2 sprigs rosemary
  • 1 tsp dried marjoram
  • a pinch of dried mint
  • 1 tbsp tomato puree
  • 1 tbsp tomato ketchup
  • 250ml rioja
  • 1/2 tbsp plain flour
  • 400g tin of lentils
  • a small sprig of thyme
  • a bay leaf
  • some brandy
  • 1kg potatoes
  • 100ml almond milk
  • a knob of sunflower spread
  • 2 spring onions
  • fresh nutmeg
  • a few splashes of olive oil for frying

Soak the porcini in a pint of boiling water and leave to soak for at least an hour. Chop the spring onions finely and gently heat in the almond milk, then leave to infuse until needed.

Quarter the mushrooms and sauté briskly on a highish heat with a pinch of salt. You may need to do this is batches. When they’ve taken on some colour and are starting to squeak sprinkle with chopped rosemary, add a splash of brandy and tilt the pan to flambé. Let the mushrooms drain on kitchen paper. Next sauté the onions gently, adding the garlic and dried herbs  once the onions have softened. Add the tomato puree and cook, stirring, for a few minutes. Return the mushrooms to the pan. Add the wine one glug at a time, allowing each to bubble away before adding the next. Sprinkle in the flour and combine well. Cook for a few minutes more then add the porcini soaking liquor. Chop the soaked porcini finely and tip them in. Add the bay leaf, ketchup, and the sprig of thyme tied up with string. Taste and season. Bring to a simmer and bubble gently for half an hour, until reduced and thickened. After 20 minutes add the lentils. If you have time allow this to cool – it’ll become firm and will be easier to top with your mash.

Boil the potatoes then mash, adding the strained, infused almond milk and sunflower spread. Season well with salt, pepper, and a good grating of nutmeg. Fish out the bay leaf and thyme sprig, and top the pie with the mash. This time I textured the top with the tines of a fork. Sometimes I’ll scallop it with the tip of a palette knife, like the one below. Finish in an oven at 190 degrees C for about half an hour, and allow to sit for a few minutes before serving.

We ate this with Delia Smith’s caramelised fennel, and some peas, and vegan and carnivore diners alike requested seconds!

Cottage pie with scalloped top

PS – you could add some finely diced carrots and celery once you’ve softened the onions. I – mistakenly – thought our guest didn’t care for either. 

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