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Recipe online

fisslir.com/en/blogs/recipes/cottage-pie-with-lentils

Recipe

Cottage Pie with Lentils

Author: @_whats4lunch

Total Time
40 min
Cooking Time
25 min
Preperation Time
15 min
Yield
3 servings

Ingredients

  • ½white onion
  • 2 tbspolive oil
  • 3 stalkscelery
  • 3carrots
  • 1garlic clove
  • 4–5 largebrown mushrooms
  • 400 gcooked lentils, rinsed well
  • 1 tbsptomato paste
  • 1 heaped tbspBone Broth, dissolved in 300 ml water
  • alternatively, 300 ml vegetable stock
  • 1 tbspWorcestershire sauce
  • 2 tbsptamari
  • 1bay leaf
  • salt and black pepper to taste
  • 150–200 gfrozen peas
  • 2bay leaves
  • 100 gfrozen peas
  • 1 tspsea salt
  • ½ tspfreshly ground black pepper
  • optional: 1–2 tsp lemon juice
  • fresh parsley for serving
  • FOR THE POTATO TOPPING
  • 3 largepotatoes
  • 100 mlmilk
  • 2 large piecessalted butter
  • a little salt
  • a little black pepper
  • a small amount of grated Cheddar
  • 1 tbspolive oil

Fissler products used

  • Adamant® Serving Pan
  • Viseo® Pro Saucepan 16 cm

Instructions

  1. Step 1 of 13:

     

    Peel the potatoes, cut them into large cubes, and place them in a pot. Add a little salt to the water and cook for about 20 minutes, until completely soft.

  2. Step 2 of 13:

     

    Meanwhile, finely chop the onion and sauté it in 2 tbsp olive oil. Finely chop the celery and peel and thinly slice the carrots. Add both to the onion and sauté for a few minutes.

  3. Step 3 of 13:

     

    Press the garlic and add it to the pan with the roughly chopped mushrooms. Fry everything well, then simmer for a few minutes.

  4. Step 4 of 13:

     

    Add the rinsed lentils and tomato paste, then stir well.

  5. Step 5 of 13:

     

    Dissolve the bone broth in 300 ml of water and add it. Alternatively, you can use vegetable broth. Add the Worcestershire sauce, tamari, and bay leaf, then season with a little salt and pepper.

  6. Step 6 of 13:

     

    Simmer everything over medium heat for about 10–15 minutes, until the liquid has reduced slightly and the filling is nice and creamy.

  7. Step 7 of 13:

     

    Mix the frozen peas straight from the freezer into the prepared filling.

  8. Step 8 of 13:

     

    Drain the cooked potatoes and return them to the warm pot. Add the milk and salted butter, then mash everything until creamy. Season with a little salt and pepper to taste, if needed.

  9. Step 9 of 13:

     

    Spread the mashed potatoes evenly over the lentil and vegetable filling.

  10. Step 10 of 13:

     

    Sprinkle a small amount of grated Cheddar on top. It’s not essential, but it adds a little more color and a savory, slightly crispy topping.

  11. Step 11 of 13:

     

    Finally, drizzle 1 tbsp olive oil over the layer of potatoes. This helps the top turn beautifully golden brown and crispy in the oven.

  12. Step 12 of 13:

     

    Place the serving pan in the preheated oven at 210 °C and bake for about 15 minutes, until the surface of the potatoes is lightly browned and crispy.

  13. Step 13 of 13:

     

    Allow to cool briefly and serve. Sprinkle with fresh parsley, if desired.