Hearty Flat Mushroom and Puy Lentil Cottage Pie


  • 6 large Maris Piper potatoes
  • Knob of butter or margarine
  • Splash of milk or cream
  • Black pepper, white pepper and sea salt
  • ½ carrot, diced
  • 1 leek, sliced and washed
  • 1 onion, diced
  • ½ stick of celery, diced
  • 120g puy lentils
  • 1½ -2 pt good quality vegetable stock
  • Sprigs of fresh thyme and rosemary, finely chopped
  • 2 bay leaves
  • 8 large Flat mushrooms, diced (or whichever mushrooms you prefer)
  • 2 cloves of garlic, crushed
  • 1-2 tbsp soy sauce
  • 50g grated cheese (optional, but mature cheddar works best)
  • 1 large tomato, sliced (optional)


  1. Peel and boil potatoes for the mash. Once soft, leave to drain for five minutes then mash together with butter, a splash of milk or cream and season with salt and white pepper.
  2. Sauté the onion until translucent then add all the remaining vegetables apart from mushrooms.
  3. Once vegetables start to soften, add puy lentils and sauté for further 1-2 minutes, before adding vegetable stock, soy, fresh herbs and bay leaves.
  4. Bring to simmer, add salt and black pepper to taste and simmer until lentils are soft and fully cooked. Add more liquid if required.
  5. Add chopped mushrooms and cook for a further five minutes until mushrooms are cooked. Taste and add more seasoning if necessary.
  6. Layer the mixture in a large deep oven-proof dish. Aim for at least a 2 inch depth of mixture at the bottom, before layering the creamy potato over the top, aiming for at least 1 inch depth.
  7. Garnish the cottage pie by sprinkling with grated cheese and tomato slices (if using).
  8. Bake at 190 degrees Celsius until bubbling and the top is golden and crispy.
  9. Serve with red or green sautéd cabbage.