Nourish - Lentil and Mushroom Cottage Pie (Gluten Free)
Here is a hearty cottage pie, ideal to make with leftovers, which will comfort your soul on a cold evening. Made with cooked lentils and mushroom duxelles*, it is topped with a creamy mash of potatoes, carrots and parsley.
Serve with steamed or stir-fried kale for a wholesome dinner.
- The filling can be made by simply mixing the mushroom duxelles with the lentils.
If you don’t have the duxelles just sauté some mushrooms, onions, celery and garlic in oil until they are cooked.
- Add a little vegetable stock to create a sauce to mix with the lentils.
- Mash the potatoes, onions and parsley. Add a little butter or cream if desired to make it creamier.
- Cover the base of an oven dish with the filling and cover with the mash.
- Spread the mash to the edges with a fork and drizzle some oil or butter on top to help it crisp in the oven.
- Bake in a moderate oven at 180c until the top is golden brown and the filling is sizzling at the edges. This will take about 45 minutes.
Serve with steamed or stir-fried greens.
*See here for the previous recipe for the mushroom duxelles.
Feel free to play around with the ingredients for this cottage pie. Try sautéing celery, leeks or onions alongside the cooked lentils.
Experiment with any combination of potato, celeriac, parsnip or swede for the mash topping.
In addition, you could play with some herbs there too. Rosemary and thyme are a nice combination for this cottage pie. Perhaps some oregano or a hint of smoked paprika.
As well as that, you can swap out green lentils for brown, or even give brown speckled lentils a try. They’re firmer and hold their shape more than green and brown. Red lentils can also work, but bare in mind that they turn very soft. They work well when combined with a sauce base, such as tomato.
And don’t forget to add your greens 🙂
There is a lot of room to play in the world of cottage pie:)
Green lentils have a pleasant earthy flavour and are very easy to prepare and require no pre-soaking. Nutritionally they are packed with folate, iron, phosphorus and potassium, and are a source of protein and fibre.