Vegetarian Cottage Pie with Porcini and Lentils
A comforting vegetarian cottage pie made with dried porcini, lentils, red wine, and a crisp mashed potato topping. Deep, earthy, and satisfying, and simple to prepare ahead for easy weeknight meals. Vegan-friendly with a couple of quick swaps.
Ingredients
For the filling
- 30 g dried porcini mushrooms ceps
- 350 ml boiling water for soaking the porcini
- 1.5 tbsp olive oil
- 1 large onion finely chopped
- 3 carrots diced
- 3 cloves garlic minced
- 1,5 tbsp tomato puree
- 150 ml red wine
- 1.5 tbsp soy sauce or tamari
- 1 tbsp Worcester sauce
- 1.5 tsp fresh thyme leaves or ¾ tsp dried
- 1.5 tsp fresh rosemary finely chopped
- 1.5 tsp smoked paprika optional
- 225 g dried green or brown lentils or a 50/50 mix
- 700 ml vegetable stock
For the topping
- 1.1 kg 1.1 potatoes peeled and cut into chunks
- 60 g butter or vegan alternative
- 80 ml milk or vegan alternative
- 1 tsp Dijon mustard optional
- Salt to taste
Instructions
- Soak the dried porcini in boiling water for 15–20 minutes, then strain, reserving the liquid. Filter the soaking liquid to remove grit and finely chop the porcini.
- Rinse the lentils and add them to a saucepan with enough vegetable stock to cover. Simmer for about 25 minutes until tender but still holding their shape. Drain and reserve 200 ml of the cooking liquid.
- Heat the olive oil in a large sauté pan over medium heat. Add the onion and carrots and cook for 8–10 minutes until softened. Stir in the garlic, tomato paste, thyme, rosemary, and smoked paprika, and cook for 1 minute.
- Pour in the red wine and simmer for 2–3 minutes, scraping the pan, until the liquid reduces.
- Add the chopped porcini, soy sauce, Worcester sauce, cooked lentils, 150 ml of the porcini soaking liquid, and about 200 ml of the lentil liquid. Simmer uncovered for 10–15 minutes, stirring occasionally, until the mixture thickens. Season to taste.
- Cook the potatoes in salted boiling water for 12–15 minutes, until tender. Drain, allow to steam dry briefly, then mash with the butter and milk until smooth. Season and stir in the Dijon mustard if using.
- Spoon the filling into a 2-litre oven dish. Spread the mashed potatoes over the top, starting at the edges, and roughen the surface with a fork.
- Bake at 200°C (fan 180°C) for 25–30 minutes, or until the topping is golden and the edges are bubbling. Grill for 2–3 minutes at the end if you want extra colour.
Notes
If you don’t have porcini
Use dried mixed mushrooms or sautéed fresh mushrooms. If using fresh, cook them until they release their moisture so the filling doesn’t become watery. For a richer mash
Stir grated cheddar or a spoon of cream cheese into the mashed potatoes. For a lighter option, use olive oil instead of butter. Storage and freezing
The assembled but unbaked pie keeps in the fridge for up to two days. It also freezes well for up to three months; bake from frozen or thaw overnight for a shorter bake time.
Use dried mixed mushrooms or sautéed fresh mushrooms. If using fresh, cook them until they release their moisture so the filling doesn’t become watery. For a richer mash
Stir grated cheddar or a spoon of cream cheese into the mashed potatoes. For a lighter option, use olive oil instead of butter. Storage and freezing
The assembled but unbaked pie keeps in the fridge for up to two days. It also freezes well for up to three months; bake from frozen or thaw overnight for a shorter bake time.