Vegetarian cottage pie

Make this comforting veggie cottage pie in bulk and freeze in separate servings, so you can defrost only what you need

Great

% Daily Values based on a 2,000 calorie diet

Step 1

To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.

Step 2

Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.

Step 3

Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock and Worcestershire sauce – it’s important that you do not season with salt at this stage.

Step 4

Simmer for 40-50 mins until the lentils are very soft. Add peas during last 5 minutes.

Step 5

Season to taste, take off heat, then stir in 3 tbsp tomato purée.

Step 6

While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.

Step 7

To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.

Step 8

Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.

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