← Nouns Cooking · British & Irish

Ingredients

• 2 tbsp Olive oil
• 1 Onion, finely chopped
• 2 Carrot, finely diced
• 2 sticks Celery, finely diced
• 200 g Mushrooms, chopped
• 2 cloves Garlic, crushed
• 3 sprigs Thyme, leaves picked
• 2 tbsp Tomato purée (paste)
• 1 can tin chopped tomatoes (400 g)
• 2 cans tins green lentils (400 g each), drained
• 300 ml vegetable stock
• 1 tbsp Soy sauce
• 100 g frozen peas (optional)
• 1 kg floury potatoes, peeled and cut into chunks
• 40 g Butter
• 80 ml Milk
• 60 g Cheddar, grated (optional)
• Salt
• Black pepper

Method

1. Heat the oil in a large pan over medium heat and cook the onion, carrots, celery and mushrooms for 10 min until soft and lightly golden. Stir in the garlic, thyme and tomato paste for 1 minute.
2. Add the tomatoes, lentils, stock and soy sauce. Simmer uncovered for 20 min, stirring now and then, until thick and rich. Stir in the peas and season.
3. Meanwhile, boil the potatoes in salted water for 15–20 min until tender. Drain, steam dry for 2 min, then mash with the butter and milk and season well.
4. Heat the oven to 200°C (180°C fan, 400°F). Spoon the filling into a baking dish, spread the mash over the top and rough it up with a fork. Scatter with the cheese.
5. Bake for 25–30 min until golden on top and bubbling at the edges. Rest for 5 min before serving.

Tips

• Make it vegan with olive oil and oat milk in the mash and no cheese.
• Use tamari instead of soy sauce for a gluten-free pie.

Sources

Written in our own words after cross-checking these recipes:

BBC Food BBC Food BBC Good Food