JAMIE OLIVER'S COTTAGE PIE
This recipe is a meat-free version of shepherd's pie.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 375°F. 2. In a blender, cover the mushrooms with 2 1/2 cups of boiling water. 3. Trim, wash, and slice the leeks (3/4-inch thick). Scrub the carrots, rutabaga, and celery root and chop to roughly the same size. 4. Drizzle 2 tablespoons of oil into a large casserole pan on medium heat, strip in the roasemary, fry for 1 minute to crisp up, then remove to a plate with a slotted spoon. Add the cumin seed and the prepped veggies to the rosemary-flavored oil, season with sea salt and black pepper, and cook for 30 minutes, stirring regularly. 5. Meanwhile, peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, and drain well. Mash with the butter and milk and season to taste. 6. Quarter the onion and add to the porcini in the blender. Also add in Marmite and tomato paste and blend until smooth. Pour mixture into the vegetable pan and cook for 20 minutes, or until dark and caramelized, stirring regularly and scraping up any sticky bits from the bottom of the pan. 7. Add the lentils (including the juices) into the vegetable pan, bring to a boil, then season to taste. 8. Spoon the mashed potatoes on top of the vegetable mix, place on a baking sheet, and bake for 30 minutes, or until lightly golden and bubbling at the edges. Sprinkle over the crispy rosemary. Serve with simple steamed seasonal greens.
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