veggie cottage pie

Vegeterian Cottage Pie

As you probably know I’m not a fan vegetarian modification to classic food, and I despise how vegans constantly proselytise, but this veggie cottage pie is truly remarkable.


  • 3 carrots
  • ½ a suede
  • ½ celeriac
  • 2 leeks
  • 2Kg potatoes
  • 10g dried porcini
  • 4 tablespoon of tomatoes puree
  • 1 red onion
  • 1 tin of brown lentils
  • 1 tin of Puy lentils
  • Two spring of rosemary
  • A little pinch of cumin
  • A knob of butter
  • ½ glass of milk


  1. Soak the dried porcini in hot water for 30 minutes
  2. Gently fry some rosemary in a bit of olive oil for about one minute, so that it flavours the oil, then discard it.
  3. Add the root vegetable a little pinch of cumin and gently cook about half an hour
  4. Now cook the spuds in boiling salted water
  5. Filter the porcini water, and put it in a blender add water to make 500ml, add the porcini, the tomato puree, the red onion and blend until smooth. Add this to the veg pan.
  6. Add the tinned brown lentils an let it cook for 30 minutes
  7. Make a mash with the potatoes, butter and milk
  8. Now in an oven proof dish make a base layer with the Puy lentils, cover them with the vegs and finally top it all with the mash.
  9. Bake for 30 min in the over at 190 C

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