This easy vegetarian cottage pie by Jamie Oliver is a hearty and nutritious meal, perfect for a cozy dinner. Packed with creamy mashed potatoes and a rich, savory filling of lentils and vegetables, it’s a simple dish that’s flexible enough to use up what you have in the fridge.
Ingredients Needed
- 10g (0.35 oz) dried porcini mushrooms
- 2 large leeks
- 3 carrots
- 500g (1.1 lbs) swede
- 500g (1.1 lbs) celeriac
- Olive oil
- 3 sprigs of fresh rosemary
- 1 teaspoon cumin seeds
- 2kg potatoes (4.4 lbs)
- 40g unsalted butter (1.4 oz)
- 1 splash of semi-skimmed milk
- 1 onion
- 1 teaspoon Marmite
- 3 tablespoons tomato purée (paste)
- 1 x 400g (14 oz) tin of green lentils
How To Make Vegetarian Cottage Pie
- Prepare the porcini mushrooms: Blend the dried porcini with 600ml (2 1/2 cups) of boiling water.
- Prep the vegetables: Slice the leeks into 2cm (0.8-inch) thick pieces. Scrub and chop the carrots, swede, and celeriac into roughly equal-sized pieces.
- Cook the vegetables: Heat 2 tablespoons of olive oil in a large casserole pan over medium heat. Fry the rosemary for 1 minute, then remove it. Add the cumin seeds and chopped vegetables to the pan, season with salt and black pepper, and cook for 30 minutes, stirring regularly.
- Mash the potatoes: Peel and chop the potatoes, then cook in boiling salted water for 15 minutes or until tender. Drain well, then mash with the butter and a splash of semi-skimmed milk. Season to taste.
- Preheat the oven: Set your oven to 190ºC (375ºF), or gas mark 5.
- Make the gravy: Add the quartered onion, porcini mushrooms, Marmite, and tomato purée to the blender, and blend until smooth. Pour the mixture into the vegetable pan, and cook for 20 minutes, scraping up any sticky bits from the pan as you go.
- Add the lentils: Tip in the lentils (including their juices), bring the mixture to a boil, then season to taste.
- Assemble the pie: Spoon the vegetable and lentil mix into a baking dish. Top with the mashed potatoes, spreading them evenly. Bake in the oven for 30 minutes, or until the top is lightly golden and bubbling at the edges.
- Serve: Sprinkle over the crispy rosemary and serve with steamed seasonal greens.
Recipe Tips
- Chop vegetables evenly: Make sure all the vegetables are chopped to a similar size for even cooking and a smoother texture.
- Don’t rush the vegetable frying: Allow the vegetables to cook for the full 30 minutes. This helps them soften and develop a deeper flavor.
- Use a good stock cube if you can’t find porcini mushrooms: If dried porcini mushrooms aren’t available, replace them with a vegetable stock cube to add a rich, umami flavor to the gravy.
- Mash potatoes thoroughly: To get the creamiest mash, make sure the potatoes are well-drained before mashing. Use a splash of milk for extra smoothness.
- Let it bubble in the oven: Bake the pie until the top is golden and bubbling around the edges. This adds texture and ensures the filling is hot and well-cooked.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover vegetarian cottage pie cool to room temperature. Once cooled, cover it and store it in the fridge for up to 3 days.
- Freeze: If you want to freeze it, let the pie cool completely, then wrap it tightly in plastic wrap or foil and store it in the freezer for up to 1 month. Thaw it overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180ºC (350ºF). Cover the pie with foil to keep the top from burning, and bake for about 20-25 minutes, or until heated through.
Nutrition Facts
Serving Size:1 serving (approximately 310g)
- Calories: 466
- Total Fat: 12g
- Saturated Fat: 4.4g
- Total Carbohydrate: 80g
- Dietary Fiber: 13.7g
- Sugars: 15g
- Protein: 14g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Lasagna
- Jamie Oliver Vegetarian Chilli
- Jamie Oliver Michela Chiappa’s Zucchini Salad
- Jamie Oliver Courgette Salad
Jamie Oliver Vegetarian Cottage Pie
Description
This easy vegetarian cottage pie by Jamie Oliver is a hearty and nutritious meal, perfect for a cozy dinner. Packed with creamy mashed potatoes and a rich, savory filling of lentils and vegetables, it’s a simple dish that’s flexible enough to use up what you have in the fridge.
Ingredients
Instructions
- Prepare the porcini mushrooms: Blend the dried porcini with 600ml (2 1/2 cups) of boiling water.
- Prep the vegetables: Slice the leeks into 2cm (0.8-inch) thick pieces. Scrub and chop the carrots, swede, and celeriac into roughly equal-sized pieces.
- Cook the vegetables: Heat 2 tablespoons of olive oil in a large casserole pan over medium heat. Fry the rosemary for 1 minute, then remove it. Add the cumin seeds and chopped vegetables to the pan, season with salt and black pepper, and cook for 30 minutes, stirring regularly.
- Mash the potatoes: Peel and chop the potatoes, then cook in boiling salted water for 15 minutes or until tender. Drain well, then mash with the butter and a splash of semi-skimmed milk. Season to taste.
- Preheat the oven: Set your oven to 190ºC (375ºF), or gas mark 5.
- Make the gravy: Add the quartered onion, porcini mushrooms, Marmite, and tomato purée to the blender, and blend until smooth. Pour the mixture into the vegetable pan, and cook for 20 minutes, scraping up any sticky bits from the pan as you go.
- Add the lentils: Tip in the lentils (including their juices), bring the mixture to a boil, then season to taste.
- Assemble the pie: Spoon the vegetable and lentil mix into a baking dish. Top with the mashed potatoes, spreading them evenly. Bake in the oven for 30 minutes, or until the top is lightly golden and bubbling at the edges.
- Serve: Sprinkle over the crispy rosemary and serve with steamed seasonal greens.
Notes
- Chop vegetables evenly: Make sure all the vegetables are chopped to a similar size for even cooking and a smoother texture.
- Don’t rush the vegetable frying: Allow the vegetables to cook for the full 30 minutes. This helps them soften and develop a deeper flavor.
- Use a good stock cube if you can’t find porcini mushrooms: If dried porcini mushrooms aren’t available, replace them with a vegetable stock cube to add a rich, umami flavor to the gravy.
- Mash potatoes thoroughly: To get the creamiest mash, make sure the potatoes are well-drained before mashing. Use a splash of milk for extra smoothness.Let it bubble in the oven: Bake the pie until the top is golden and bubbling around the edges. This adds texture and ensures the filling is hot and well-cooked.
Jamie Oliver Vegetarian Cottage Pie