Cosy Cottage Pie
This cosy cottage pie is hearty, nourishing and rich with flavour. Packed with lentils, beans, mushrooms, root veggies, tomatoes and herbs, it delivers a mega 11 plant points to keep your gut bacteria happy. Make the filling ahead so the flavours can deepen, then simply top with mash and bake when you’re ready to eat.
- Prep time
- 27 min
- Cook time
- 1 hr 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 14 oz chestnut mushrooms
- 1 whole onion
- 2 whole carrots
- 2 sticks of celery sticks
- 3 cloves garlic
- 2 whole bay leaves
- 8.5 oz canned borlotti beans
- 8.5 oz canned lentils
- 1 tablespoon tamari
- 1 teaspoon maple syrup
- 1 teaspoon white miso paste
- 1 teaspoon mixed dried herbs
- 28 oz chopped tomatoes
- 1 handful of parsley
- drizzle of olive oil
- 1 pinch of sea salt & black pepper
Instructions
- 1
Preheat the oven to 190°C fan / 375°F. Blitz the mushrooms in a food processor and until finely chopped, then spread out on a large baking tray. Drizzle with olive oil and season with salt. Roast for 20—25 minutes, stirring halfway, until most of the moisture has evaporated.
- 2
Meanwhile, warm a drizzle of oil in a large saucepan over medium heat. Add the onion, carrot, celery and garlic, and cook for 15—20 minutes until softened and translucent.
- 3
Stir in the bay leaves, beans, lentils, tamari, maple, miso, dried herbs, tomatoes and 400ml (14 fl oz) water or vegetable stock. Simmer for 15—20 minutes, then stir in the roasted mushrooms and parsley. Taste and adjust the seasoning as needed.
- 4
Whilst the filling simmers, cook the potatoes in a large saucepan of salted water for 15—20 minutes until tender, adding the cavolo nero for the final 3—4 minutes. Drain, mash, then mix with the olive oil and season generously.
- 5
Spoon the lentil mixture into a large baking dish (about 22 x 30cm / 9 x 12”). Spread the mashed potato evenly on top, then bake for 30—35 minutes until golden and bubbling.