Make this comforting veggie cottage pie with lentils in bulk and freeze in separate servings, so you can defrost only what you need
Prep:30 mins
Serves 10
For the lentil sauce50g butter2 onions, chopped4 carrots, diced1 head of celery, chopped4 garlic cloves, finely chopped200g pack chestnut mushrooms, sliced2 bay leaves1 tbsp dried thyme500g pack dried green lentils (we used Merchant Gourmet Puy lentils)100ml red wine (optional)1.7L vegetable stock3 tbsp tomato purée
STEP 1To 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 2Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.STEP 3Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock – it’s important that you do not season with salt at this stage.STEP 4Simmer for 40-50 mins until the lentils are very soft.STEP 5Season to taste, take off heat, then stir in 3 tbsp tomato purée.STEP 6While 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 7To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.STEP 8Scatter 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.
