The Best Veggie Cottage Pie by Waitrosecom

Ingredients

• 25g dried shiitake mushrooms
• 250g green lentils, washed
• 250g chestnut mushrooms, finely chopped
• 850g potatoes, peeled and cut into chunks
• 2 tbsp olive oil
• 1 stick celery, finely chopped
• 2 small onions, finely chopped
• 2 large carrots, peeled and finely chopped
• 3 garlic cloves, minced
• 150ml red wine
• 400g chopped tomatoes
• 400ml vegetable stock
• 2 tbsp porcini mushroom paste
• 2 tbsp soy sauce
• 1 tsp marmite
• 2 bay leaves
• 75g butter
• 75ml milk
• 100g mature cheddar, grated

Instructions

1. Sauté celery, onions, and carrots in olive oil in a large casserole over medium heat for 10-12 minutes until softened, then add garlic and cook for 1 minute.
2. Soak shiitake mushrooms in 250ml of boiling water in a small bowl until soft.
3. Pour red wine into the vegetable pan and simmer for 2-3 minutes, scraping the bottom to deglaze.
4. Stir in chestnut mushrooms and lentils, then add tomatoes, stock, porcini paste, soy sauce, Marmite, bay leaves, and rehydrated mushrooms with their soaking liquid.
5. Cover, reduce heat to low, and simmer for 25-30 minutes until lentils are al dente and most liquid is absorbed.
6. Boil potatoes in salted water for 15 minutes until tender, then drain and steam dry for a few minutes.
7. Mash the potatoes with butter and milk until smooth, then season to taste.
8. Discard bay leaves from the filling, top with mashed potatoes and grated cheese, then bake at 200ºC for 25-30 minutes until golden and crisp.