This cottage pie was a bit of a medley of all the leftover vegetables in the fridge after Christmas, and was surprisingly savoury, considering its a completely vegetarian meal.
Ingredients (serves 4)
Rapeseed oil for frying
1 red onion, diced
1 leek, halved lengthways and sliced
1 large carrot peeled and diced
1 stick of celery, diced
1/2 small butternut squash, diced
12 chestnut mushrooms, quartered
1 vegetable stock cube
1 garlic clove, finely chopped
2 tbsp tomato puree
2 tsp Paprika
400g tin of green lentils, drained & rinsed
leaves from a few fresh thyme sprigs
12 sage leaves, finely chopped
1tsp dried marjoram
500g floury potatoes
butter for mashing
Heat the oil in a large frying pan and add all the vegetables plus the crumbled stock cube. Cook gently, stirring occasionally until they are just softened but still brightly coloured. Stir in the tomato purée and the spice and continue to cook for 2 minutes. Add 200 ml of water, the lentils and the herbs, season well, cover and simmer for 15 minutes. Stir through the spinach, transfer to an ovenproof dish and set aside until needed.
Meanwhile cook the potatoes and mash according to taste.
Heat the oven to 190C