Inspired from Abel & Cole

Serves 2

Serves 2

571

Lentil & Mushroom Cottage Pie

15 minPrep Time

35 minCook Time

50 minTotal Time

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Ingredients

• 500gr Potatoes
• 35g Sun dried tomatoes
• 1 Onion
• 2 Carrots
• 1 Celery stick
• 200g Portobello mushrooms
• 2 Garlic cloves
• Handful thyme
• Tin of green lentils
• 40g Tomato sauce
• Freshly ground pepper

How To Make

1. Fill a large pan with water and add a pinch of salt. Scrub and peel the potatoes and cut into small bite size pieces. Slide potatoes into pan and bring to the boil. Simmer for 15-20 minutes till you can crush them with a fork.
2. Fill your kettle and boil it.Put the sun dried tomatoes in a heat proof pan and pour 200ml boiling water in and set aside to soak for 10-15 mins.
3. Now trim and peel the onions and carrots and chop them. Cut any dry ends of the celery and finely slice them. Put a spoonful of water into a pan and add celery, onions and carrots and stir whilst frying them for 5 minutes till veg starts to brown.
4. Whilst the veg fry slice the portobello mushrooms thickly. Peel and grate the garlic. Stir the garlic and mushrooms into the veg. Season with salt and pepper and fry for 5 minutes stirring often.
5. Add the thyme sprigs to the pan. Drain and rinse the lentils and add them too. Add the tomato sauce. Pour in the sun-dried tomatoes and their stock and bring to the boil. Turn the heat down and cover. Simmer for 15 minutes stirring one or twice till the sauce thickens a little.
6. The potatoes should be tender by now. Drain them and tip them back into the pan. Add a pinch of salt and pepper and mash the potatoes till smooth.
7. Heat your grill to medium high. Fish the thyme sprigs out of the lentils and taste the sauce. Add a pinch more salt or pepper if needed
8. Slide yhe pan under the grill and cook for 6-8 minutes until bubbling and golden.
9. Allow to cool a little and serve up.