Vegetable Cottage Pie
Ingredients
- 5 mushrooms
- 1 leek
- 2 carrots
- ½ swede
- ½ celeriac
- olive oil
- veg cube
- 1 sprig of fresh rosemary
- ½ teaspoon cumin seeds
- 3 large potatoes
- 20g unsalted butter
- 2 tablespoons milk
- 1 onion
- 1 teaspoon Marmite
- 2 tablespoons tomato purée
- Handful of green lentils
Method
- Wash and slice the leeks, carrots, swede, mushrooms and celeriac.
- Separate rosemary from stork and fry to crisp up. Put to one side.
- Add the onions, cumin seeds and prepped veg and lentils to the flavoured oil, and cook for 20 minutes, stirring regularly. Add ½ pint of water and veg cube.
- In a separate pan boil and mash potatoes add butter and milk, and season to taste.
- Preheat the oven to 190ºC/gas 5.
- Stir in the marmite and tomato purée.
- Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly. Add a little water if needed.
- Cover with the mash, bake until golden and finish by sprinkling over the crispy rosemary.
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