Description
Hearty Jamie Oliver vegetarian cottage pie brings comfort and warmth to classic British cuisine. Mushroom and lentil layers meld with creamy potato topping, creating a satisfying meal that delights without meat.
Ingredients
Scale
Vegetables and Roots:
- 2 kg potatoes
- 500 g swede
- 500 g celeriac
- 2 large leeks
- 3 carrots
- 1 onion
Protein and Legumes:
- 1 x 400 g tin of green lentils
- 10 g dried porcini mushrooms
Seasonings and Additional Ingredients:
- 3 sprigs of fresh rosemary
- 1 teaspoon cumin seeds
- 1 teaspoon Marmite
- 3 tablespoons tomato purée
- 40 g unsalted butter
- Olive oil
- A splash of semi-skimmed milk
Instructions
- Hydrate the dried porcini mushrooms by immersing them in 600 milliliters (20 fluid ounces) of boiling water. Use a blender to create a smooth liquid base. Meticulously prepare the vegetables by trimming leeks and uniformly chopping carrots, swede, and celeriac into consistent bite-sized pieces.
- Warm 2 tablespoons (30 milliliters) of extra virgin olive oil in a spacious casserole pan over medium heat. Introduce fresh rosemary and quickly fry until achieving a delicate crisp texture. Carefully extract and reserve the rosemary. Introduce cumin seeds and the prepared vegetable medley to the pan, seasoning generously. Allow the vegetables to caramelize and soften, stirring intermittently for approximately 30 minutes.
- Simultaneously, prepare the potato topping by peeling and roughly chopping potatoes. Submerge in salted water and simmer until fork-tender, typically 12-15 minutes. Drain thoroughly and transform into a creamy mash by incorporating unsalted butter and whole milk. Adjust seasoning to personal preference.
- Combine the soaked porcini liquid, diced onion, Marmite, and concentrated tomato purée in the blender. Process until achieving a velvety, homogeneous consistency. Integrate this rich sauce into the vegetable mixture, allowing flavors to meld by simmering and stirring consistently for an additional 20 minutes.
- Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Introduce dried lentils into the vegetable mixture and bring to a gentle boil. Carefully spread the prepared mashed potatoes as an even, decorative layer across the top. Bake for 30 minutes until the potato surface develops a golden, slightly crisp exterior. Garnish with the previously reserved crispy rosemary before presenting the dish.
Notes
- Soak dried porcini mushrooms in boiling water to extract an intense, rich umami base that elevates the entire vegetarian pie’s flavor profile.
- Integrate cumin seeds for a warm, earthy undertone that beautifully complements the root vegetable medley.
- Leverage Marmite as a secret weapon, delivering savory depth that cleverly mimics traditional meaty cottage pie characteristics.
- Combine swede, celeriac, and carrots to create extraordinary textural complexity and nutritional diversity.
- Boil potatoes in generously salted water, ensuring a perfectly seasoned and creamy mashing foundation.
- Sprinkle crispy rosemary as a final aromatic garnish, introducing delightful crunch against the smooth potato topping.
- Prep Time: 2 hours
- Cook Time: 0 minutes
- Category: Dinner
- Method: Baking
- Cuisine: UK
Nutrition
- Serving Size: 6
- Calories: 235 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 10 mg