Cheesy Mushroom and Lentil Cottage Pie

On with the veggie fest!

Last night’s dinner was this old vegetarian favourite. Easy to make, healthy and tasty.

veg for pieServes 4

1 tbsp veg oil and 1 heaped tsp butter
1 large onion, diced
2 stalks of celery, chopped
2 cloves of garlic, crushed
250g red lentils
250g mushrooms
2 tbsp tomato puree
1.5 pints of veg stock (I used 2 stock cubes)
1 sachet bouquet garni
1tbsp Worcestershire sauce (use the veggie version if you are a non fish eater as it usually contains anchovies)
lentil shepherds pie1 kg potatoes, peeled, cooked and mashed with a little butter and milk
100g grated cheddar

Heat the oil and butter together gently and cook the onion, celery, garlic and mushrooms until soft. Add the lentils, stock and tomato puree with the bouquet garni. Bring to the boil then simmer with the lid on for around 20 minutes, stirring every now and then. Keep an eye on this mixture and add a little more stock if necessary.

When the lentils are soft, remove the bouquet garni sachet and season with salt, pepper and the Worcestershire sauce to taste. Put in a suitable oven proof container and top with the mash, then the cheese. Bake in a preheated oven at gas mark 4, 180 degrees until browned on top.

We had this with some of the frozen broccoli I got yesterday in Aldi and some gravy. It was delicious!

However, I am experiencing resistance from DD3, who has declared she doesn’t care for lentils and just wants some meat! I guess lentils are not everyone’s bag. I think I am going to have to get creative. Maybe combine lentils with mince to stretch the meat further, or use meat in small amounts with lots of veggies in stirfries, curries, wraps, etc.

So, a veggie fest with a garnish of meat?