On with the veggie fest! This cheesy mushroom lentil cottage pie is an old vegetarian favourite. Easy to make, healthy and tasty.
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
2 tbsp tomato puree
1.5 pints of veg stock (I used 2 stock cubes)
1 sachet bouquet garni
1tbsp vegetarian Worcestershire sauce
1 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 cheesy mushroom lentil cottage pie with some frozen broccoli and gravy. It was delicious!
You can find more of my favourite frugal recipes here.