It's that time of year when comfort food is needed & this is one of our favourites...
Brown Lentil & Mushroom Cottage Pie
Brown lentils & mushrooms are really good together in such a savoury dish.
You can also add a few chopped walnuts & more vegetables, green lentils work well too.
2 large onions, chopped
4 cloves garlic, crushed
2 sticks celery, sliced
8oz (225g) brown lentils
6oz mushrooms, sliced
1 teaspoon each of cumin, sage & thyme
Approx 1 1/4 pints (650mls) boiling water or stock
2 heaped teaspoons miso paste or 1 teaspoon yeast extract
1 tablespoon tomato purée
salt & pepper to taste
2 lb (900g) potatoes, washed & chopped
A sprinkle each of seasme seeds & nutritional yeast (Engevita)
Boil & mash the potatoes, we put soya or oat milk, a teaspoon of mustard & some chopped mint in our mash.
Simmer the onions, garlic & celery in a large saucepan with a little water for about 15 minutes.
Add the mushrooms, cumin & herbs, simmer for another 5 minutes.
Wash the lentils thoroughly, add to the pan & cover with the boiling water or stock if you prefer. We sometimes add leftover soup too.
Bring to the boil & then simmer for about 20 minutes.
*If Sime makes a dish with lentils - he cooks the lentils separately & adds them near the end*
Once the lentils are soft, add the tomato purée, miso, salt & pepper.
Transfer the lentil mixture into a 2 pint or 1 litre dish.
Top with the potatoes & sprinkle with the sesame seeds & nutritional yeast.
Bake in a preheated oven 200C/400F/Gas 6 for about 30 minutes, until the potatoes are golden & crispy.
We love serving it with sauerkraut or pickled red cabbage & lots of steamed or roasted vegetables.
Kay & Sime