Lentil & Mushroom Cottage Pie
Allergens 
Egg Free
Milk Free
Nut Free
Wheat Free
Servings 6
Ingredients
- 1 tbsp olive oil
- 1 onion
- 2 garlic cloves chopped
- 3 celery stalks diced
- 250 g mushrooms quartered
- 2 tbsp tomato puree
- 1 tin chopped tomatoes
- 250 g red lentils
- 750 ml low salt beef or vegetable stock
- 1 tbsp Worcestershire sauce
- 1 swede peeled & chopped
- 1 tbsp full fat milk*
- Sprinkling of cheese
Instructions
- Boil the swede for 20-25 minutes.1 swede
- Meanwhile, heat a little oil in a pan and cook the onion, garlic, celery and mushrooms for ten minutes with the lid on, until soft but not browned.1 onion, 2 garlic cloves, 3 celery stalks, 250 g mushrooms, 1 tbsp olive oil
- Stir in the tomato puree, tomatoes, lentils and stock and bring to the boil. Simmer for 20 minutes.2 tbsp tomato puree, 1 tin chopped tomatoes, 250 g red lentils, 750 ml low salt beef or vegetable stock
- Stir in the Worcestershire sauce.1 tbsp Worcestershire sauce
- Drain the swede and mash with the milk.1 tbsp full fat milk*
- Preheat the grill on high.
- Put the mixture into an ovenproof dish and top with the swede mash. Add the cheese and grill to crisp up.Sprinkling of cheese
Notes
Store any leftovers in the fridge for two days or freeze for up to three months.
When you’re ready to use, defrost overnight in the fridge in an oven proof container. For best results, begin reheating in the microwave for a couple of minutes before topping with extra cheese, covering with foil and transferring to the oven for around 10 minutes or until piping hot all the way through (may need longer depending on the size of the portion you are reheating). Remove the foil for the final five minutes to allow the top to crisp up and the cheese to melt.
If you’re short on time, reheat in the microwave until piping hot. Before serving, top with extra cheese and place under the grill to crisp up.
