Mushroom & Lentil Cottage Pie

A super yummy vegetarian dish that went down a treat with everyone – an absolute must try!

I made this as I was off out for a night of cocktails with some girlfriends and knew that I would not fancy cooking the next day, this was perfect as there was enough left over for dinner the following day.

We ate this as a main on its own, but I guess it would make a great side to have with some meat, My husband suggested I serve it with German sausages next time… yes… he is German and his love for sausages is showing no signs of subsiding any time soon!

So here is what you will need:

1 tbsp Olive oil
1 onion (finely chopped)
2 cloves of Garlic (crushed)
125g puy lentils
450g Mushrooms (diced)
200g Carrots (diced)
850 kg Potatoes (Peeled, halved & quartered)
100g Emmental cheese (grated) – you could also use cheddar
1 litre good quality vegetable stock
Knob of butter
30 ml milk
Seasoning

Method:

Rinse the lentils and set aside

Boil the potatoes until soft

Heat oil in a large deep frying pan over a medium heat, add onion and garlic  and cook for about 5 minutes until the onions start to soften

Add the lentils and carrots and cook for a further 5 minutes

Add the mushroom, and stir in the stock, keep on a medium to high heat and simmer for about 20-25 minutes, until the lentils are cooked

Left: Lentil mixture simmering and Right: Potatoes on boil

Preheat the oven to 180 degrees Celsius
Once the potatoes are cooked, drain, add a knob of butter and mash, add the milk and cheese and season to taste, and set aside

When the lentils mixture is ready pour into a deep casserole dish and spread the mashed potatoes over the mixture – and put in the oven until the potatoes turn a nice golden brown.

Allow to cool for 5 minutes and then serve!

Guten Apetit.

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