Lentil & Mushroom Cottage Pie

Filling

  • 1 cup dried green lentils
  • 50g butter
  • 1 large onion, chopped
  • 300g mushrooms, chopped
  • 1 cup grated cheese
  • 150g cottage (or ricotta) cheese
  • 2 eggs, beaten
  • ¾ cup breadcrumbs
  • 1 tbsp soy sauce
  • 1 tsp each sage and thyme
  • Chopped fresh parsley and rosemary

Topping

  • 4 large potatoes, peeled and chopped
  • 2 tbsp milk
  • 1 tsp mustard powder
  • 25g butter
  • Salt & Pepper
  • ¼ cup grated cheese
  • 1 tsp sesame seeds

Method

  1. Cook lentils in plenty of water for 30 minutes or so until tender. Drain
  2. Boil potatoes until soft. Mash with milk, butter and mustard powder.
  3. Meanwhile, sauté onion in butter until transparent. Add mushrooms, cook another 2 minutes. Add all other ingredients (including lentils) and stir gently until eggs begin to set.
  4. Spread lentil mixture into large casserole dish. Spread potato mixture on top. Sprinkle grated cheese and sesame seeds over top.
  5. Bake at 180c for 20-30 minutes

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