Lentil and mushroom cottage pie with cauliflower mash

Ingredients

• 180 g Green or brown lentils (Dry / uncooked; Rinsed)
• 250 g Mushrooms, chestnut (crimini) (Raw; Chopped)
• 120 g Carrots (Raw; Diced)
• 150 g Onion (Raw; Chopped)
• 150 g Green peas, frozen (Frozen)
• 400 g Tomatoes, canned, chopped, no salt added (Canned, undrained)
• 30 g Tomato paste, no salt added (Ready-to-eat as sold)
• 10 g Garlic (Raw; 3 cloves, crushed)
• 3 g Fresh thyme (Raw; Leaves only)
• 800 g Cauliflower (Raw; Cut into florets)
• 30 ml Olive oil, extra virgin (Ready-to-eat as sold)
• 0.5 g Nutmeg, ground (Ready-to-eat as sold)
• 700 ml Water (Ready-to-eat as sold; For cooking the lentils)
• 3 g Salt (Ready-to-eat as sold)
• 1 g Black pepper, ground (Ready-to-eat as sold)

Method

1. Preheat the oven to 200 °C. Rinse the lentils. Chop the onion and mushrooms, dice the carrots, crush the garlic and cut the cauliflower into florets. [Source step temperature: 200°C]
2. Simmer the lentils in the water for 20–25 minutes until tender. Drain, keeping a little of the cooking water. [Source step duration: 25 min]
3. Meanwhile, heat 10 ml oil in a large pan. Cook the onion, carrots and mushrooms for 8–10 minutes. Add the garlic, thyme and tomato paste for 1 minute. [Source step duration: 10 min]
4. Add the tomatoes, lentils, peas and two-thirds of the salt. Simmer for 10 minutes, adding a splash of cooking water if dry. [Source step duration: 10 min]
5. Boil or steam the cauliflower for 10–12 minutes until very soft. Drain well and mash with the remaining oil, salt, nutmeg and pepper. [Source step duration: 12 min]
6. Spoon the lentil filling into a baking dish and spread the cauliflower mash over the top.
7. Bake for 20 minutes until golden at the edges. [Source step temperature: 200°C; Source step duration: 20 min]
8. Leave to stand for 5 minutes, then divide into four portions.
9. Allergen declaration (ingredient-based): No EU14 allergens identified in the specified ingredients; not an allergen-free guarantee.
10. Storage: Refrigerate for up to 2 days or freeze in portions for up to 3 months. Reheat until piping hot throughout. Keep the fridge at 5°C or below. Refrigerate perishable leftovers within 2 hours (within 1 hour for the rice/quinoa instructions). Where reheating, reheat only once until steaming hot throughout. Observe any shorter product limit.