Savory Mushroom & Brown Lentil Cottage Pie

Ingredients

• 1 cup dried brown or green French lentils, rinsed (or two 15-ounce cans, drained)
• 1 pound cremini mushrooms, finely chopped
• 3 tablespoons olive oil or butter, divided
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 ribs celery, finely diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari
• 1/2 cup dry red wine
• 1.5 cups low-sodium vegetable broth
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 cup frozen peas
• 1.5 teaspoons kosher salt, divided
• 1/2 teaspoon freshly cracked black pepper
• 2 pounds Yukon Gold potatoes, peeled and quartered
• 4 tablespoons unsalted butter (or vegan butter)
• 1/3 cup milk or plant milk
• 1/4 cup freshly grated parmesan cheese (optional)

• 200g dried brown or Puy lentils (or 2 cans cooked lentils)
• 450g chestnut mushrooms, finely chopped
• 45ml olive oil or butter, divided
• 1 large brown onion, diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 30g tomato paste
• 15ml soy sauce or tamari
• 120ml dry red wine
• 360ml vegetable stock
• 1 tbsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 150g frozen garden peas
• 9g kosher salt, divided
• 2g cracked black pepper
• 900g Maris Piper or Yukon Gold potatoes, peeled
• 60g unsalted butter
• 80ml milk or dairy-free milk
• 25g grated parmesan cheese, optional

Instructions

1. Cook Lentils & Boil Potatoes

   If using dried lentils, simmer in 3 cups of water for 20 minutes until tender; drain. Meanwhile, place potatoes in a separate pot of cold salted water, bring to a boil, and cook for 15 minutes until fork-tender. Drain well.

   Texture Cue Lentils are tender with slight bite; potatoes are mashable.

2. Mash the Potatoes

   Mash hot potatoes with butter, milk, 1/2 teaspoon salt, and pepper until fluffy and smooth. Cover to keep warm.

   Texture Cue Velvety, thick mashed potatoes.

3. Brown the Mushrooms

   Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped mushrooms and cook undisturbed for 4 minutes, then stir for another 3 minutes until deeply browned and moisture has evaporated.

   Visual Cue Deeply browned caramelized mushrooms.

4. Sauté Vegetables & Build Gravy

   Add remaining 1 tablespoon oil, diced onion, carrots, and celery. Cook for 5 minutes until soft. Stir in minced garlic, tomato paste, rosemary, and thyme; cook 1 minute. Pour in red wine to deglaze, followed by vegetable broth, soy sauce, cooked lentils, 1 teaspoon salt, and pepper. Simmer for 10 minutes until thick.

   Texture Cue Filling is thick and hearty, not soupy.

5. Assemble in Baking Dish

   Fold in frozen peas. Pour filling into a 9x13-inch or 2-quart baking dish. Spread mashed potatoes evenly over the top, sealing the edges. Rake a fork across the surface in decorative lines. Sprinkle with parmesan if using.

   Visual Cue Pronounced fork ridges across the potato crust.

6. Bake to Golden Crust

   Bake at 400°F (200°C / 180°C fan) for 25 to 30 minutes, until filling is bubbling and potato ridges are crisp and golden brown.

   Visual Cue Bubbling gravy around the dish edge; bronzed potato peaks.

7. Rest and Serve

   Let rest 10 minutes before scooping into bowls.

   Texture Cue Sturdy scoops of fluffy potato over rich mushroom-lentil filling.