Vegetarian cottage pie topped with mash and crispy rosemary

Allotment cottage pie

Name: Allotment cottage pie
Cook time: 120 min
Total time: 120 min
Yield: 6 to 8
Ingredients: 10g dried porcini mushrooms; 2 large leeks; 3 carrots; 500g swede; 500g celeriac; olive oil; 3 sprigs of fresh rosemary; 1 teaspoon cumin seeds; 2kg potatoes; 40g unsalted butter; 1 splash of semi-skimmed milk; 1 onion; 1 teaspoon Marmite; 3 tablespoons tomato purée; 1 x 400g tin of green lentils

Root veg, porcini mushrooms, Marmite & crispy rosemary

Vegetarian Gluten-free

2 hrs

Not Too Tricky

serves 6 to 8

About the recipe

Extraordinarily delicious, this corker of a recipe is super nutritious and comforting – and guaranteed to put a smile on anyone’s face. Think of this as another principle recipe and let it bend and flex to work for you. Have fun with it.

nutrition per serving

Calories

23%

Fat

17%

Saturates

22%

Sugars

17%

Salt

13%

Protein

28%

Carbs

31%

Fibre

of an adult’s reference intake

Recipe From

Veg

By Jamie Oliver

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Ingredients

10g dried porcini mushrooms

2 large leeks

3 carrots

500g swede

500g celeriac

olive oil

3 sprigs of fresh rosemary

1 teaspoon cumin seeds

2kg potatoes

40g unsalted butter

1 splash of semi-skimmed milk

1 onion

1 teaspoon Marmite

3 tablespoons tomato purée

1 x 400g tin of green lentils

Top Tip

I’ve used dried porcini mushrooms to bolster the flavour of the gravy, but you could absolutely use fresh mushrooms, or just rely on a good stock cube.

Method

In a blender, cover the porcini with 600ml of boiling water.
Trim, wash and slice the leeks 2cm thick, then scrub the carrots, swede and celeriac and chop to roughly the same size.
Drizzle 2 tablespoons of oil into a large casserole pan on a medium heat, strip in the rosemary, fry for 1 minute to crisp up, then remove to a plate with a slotted spoon.
Add the cumin seeds and prepped veg to the flavoured oil, season with sea salt and black pepper, and cook for 30 minutes, stirring regularly.
Meanwhile, peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain well. Mash with the butter and milk, and season to taste.
Preheat the oven to 190ºC/375ºF/gas 5.
Quarter the onion, add to the porcini in the blender along with the Marmite and tomato purée and whiz until smooth.
Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
Tip the lentils (juices and all) into the veg pan, bring to the boil, then season to taste.
Spoon over the mash, place on a tray, bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary. Serve with simple steamed seasonal greens – it’s a winner!

When it comes to herbs, use any woody herbs you’ve got: rosemary, thyme, bay, sage, or even a bit of dried herbs.
Use any root veg in the filling, or the topping.
This recipe celebrates beautiful veg, but you could add veggie mince into the mix, if you’ve got it.

Tags

Potato Budget-friendly Vegetarian Gluten-free Pie Dinner Veg cookbook

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