Veggie Mince & Lentil Cottage Pie

Veggie Mince & Lentil Cottage Pie

Sometimes, Spring in the UK can literally be 4 seasons in one day.  Over the past few days we’ve had proper warm sunshine, winds, hailstones, torrential rain, frost and then sunshine again all over one 24 hours period.

I quite like it, it means I can still cook yummy comfort food like stews and pies to consume on the cooler evenings without pretending we’re ready to dine alfresco and freezing our scallops off.

This veggie mince and lentil stew is the perfect, lazy one pan dish and i’m topping it with my favourite lazy hack, frozen mashed potatoes gussied up with a little mustard and cheese.

Honestly, it’s classic confused British weather comfort food at its best.

For the filling:

• Olive oil
• 1 medium white onion – finely chopped
• 1 medium carrot – finely chopped
• 1 medium leek – finely chopped
• 100g fine green beans – chopped
• Salt and pepper
• 2 cloves garlic – finely crushed
• Fresh rosemary & thyme – finely chopped
• 1 tablespoon tomato purée
• 500g meat-free mince (I used Quorn)
• 150g Puy Lentils (I used these pre-cooked ones by Merchant Gourmet)
• 1 glass white wine (optional)
• 1 litre vegetable stock mixed with 4 teaspoons gravy granules (I used OXO)

For the mash topping:

• 500g mashed potatoes (I used these frozen ones from Tesco which are AMAZING!)
• 2 teaspoons wholegrain mustard
• 100g strong cheddar – grated
• A large nob of butter
• Salt and pepper to taste

I’m using my new Le Crueset medium casserole pan in Riviera Blue

Preheat the oven to 180C ( fan)

Place a casserole pan on a medium heat and add a splash of olive oil and a small nob of butter for taste. Add the vegetables and stir. Allow them to cook and sweat for 8 mins until they begin to soften. Stir in the garlic and herbs and let them cook through for another 5 minutes. Stir in the tomato purée.

Add the veggie mince and lentils and stir well. Allow them to cook through for 5 minutes. Then add the wine (if using) and the stock. Allow it to bubble away gently on the hob for 10 minutes whilst you make the mash.

Defrost the mashed potato as per the packet instructions or if making fresh, make the mashed potatoes. Whilst they’re still hot, stir in the mustard, cheese and butter. Carefully dollop the mash on top of the filling and spread out all over. Place into the oven and cook for 15-20 minutes or until the mashed potatoes starts to turn golden.

Serve hot from the oven.

For more pie recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!