Allotment Cottage Pie
blender, nonstick pan, saucepan, ovenproof pot
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- 200 ml water
- 3⅓ g dried porcini mushrooms
In a blender, cover the porcini with 600ml of boiling water. Leave them to rehydrate.
- 1 sprigs rosemary
- ⅔ tbsp olive oil
- nonstick pan
Drizzle 2 tablespoons of oil into a large casserole pot on a medium heat, once hot, strip in the rosemary and fry for 30-60 seconds until them start to crisp up. Remove them to a plate with a slotted spoon for later.
- ⅔ leeks
- 1 carrots
- 166⅔ g turnip
- 166⅔ g celery roots
Trim, wash and slice the leeks into 2cm thick rounds. Scrub the carrots, turnip and celery root (aka celeriac) and chop into small cubes, roughly the same size
- ⅓ tsp cumin seed
Add the cumin seeds and the prepared veg into the flavoured oil, season and cook for 10 minutes, stirring regularly.
- ½ kg potatoes
- 13⅓ g unsalted butter
- ⅓ dash milk
Meanwhile, peel and roughly chop the potatoes, cook in a plan of boiling salted water for 15 minutes, or until tender, then drain well. Mash with the butter (cubed) and a splash of milk and season to taste.
Pre-heat the oven to 190 C / 375 F / Gas Mark 5
- ⅓ red onion
- ⅓ tbsp Marmite
- 1 tbsp tomato paste
Quarter the onion and add to the blender with the porcini mushrooms. Add in the Marmite, tomato purée and blitz until smooth.
Pour into the veg pan and cook for another 10 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
- 133⅓ g green lentils
Tip the can of lentils (juices and all) into the veg pan, bring to the boil, then season to taste.
- ovenproof pot
Pour into a oven-proof dish and spoon over the mash, place on an oven tray (to catch any spills) and bake for 20 minutes or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary. Serve with steamed seasonal greens of choice!
Enjoy your meal!