Mushroom & Lentil Cottage Pie with Winter Green Topping / Riverford

riverford.co.uk

Lala

main

1 onion, finely sliced

2 celery stalks, finely diced

2 carrots, finely diced

400g Portobello or wild mushrooms, roughly chopped

3 garlic cloves, finely chopped

½ tbsp finely chopped rosemary leaves

1 bay leaf

200ml red wine

1 x 400g tin cooked puy lentils, drained

200g chopped tomatoes - approx. half a tin.

2 tbsp tamari or soy sauce

200ml vegetable stock

subheading: For the topping:

1kg floury potatoes

2 leeks

100g kale, roughly chopped

20g parsley, finely chopped

butter

salt & pepper

2 tsp Dijon or wholegrain mustard - optional

handful of grated cheddar cheese - optional

Directions at riverford.co.uk

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