lentil & mushroom cottage pie by Nicole Derdabi
Hearty, comforting and packed with flavour, this lentil and mushroom cottage pie is the ultimate plant-based twist on a classic. A rich and delicious made from
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Ingredients
- 1 - 2 Tbsp Olive Oil
- 1 bunch Rosemary, Fresh
- 2 whole Carrots
- 2 pieces Celery
- 300 grams White Mushrooms, Raw
- 190 grams Lentils, Dried
- 1 clove Garlic
- 1 tsp Italian Seasoning
- 1 tsp Smoked Paprika
- 2 1/2 tsp Mirin
- 2 tsp Worcestershire Sauce
- 800 ml Vegetable Stock
- 10 grams Porcini Mushrooms, Dried
- 400 grams Whole Peeled Tomatoes, Canned
- 1500 grams Potatoes, White
- 2 Tbsp Butter, Unsalted
- 1 Tbsp Soy Milk Creamer
- 1 tsp Sea Salt
- 1/2 tsp Black Peppercorns, Ground Fresh
- 3 Tbsp Mild Cheddar Cheese
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