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Shiitake and lentil cottage pie with cauliflower mash recipe

Shiitake and lentil cottage pie with cauliflower mash recipe

1 rating

"Cauliflower mash is a big-flavour alternative to traditional potato mash, and just screams comfort food", says Derek Sarno, Tesco's director of Plant-based innovation. See method

  • Serves 4
  • 25 mins to prepare and 1 hr 05 mins to cook
  • 290 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 70g dairy-free spread
  • 500g cauliflower, grated or finely chopped
  • 1 vegetable stock pot, made up to 350ml
  • 1 tbsp olive oil​
  • 1 small red onion, finely diced
  • 1 carrot, peeled and finely diced
  • 1 celery stick, finely diced
  • 2 garlic cloves, crushed
  • 2 x 125g packs Tesco Finest shiitake mushrooms, finely chopped
  • 2 tbsp plain flour
  • 1 tbsp tomato purée
  • 100ml vegan red wine
  • 390g tin green lentils, drained and rinsed
  • 1 tbsp reduced-salt soy sauce
  • 2 bay leaves (optional)
  • 5g fresh parsley, roughly chopped (optional)
  • steamed green beans, to serve (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1210kj
    290kcal
    15%
  • Fat

    15g 22%
  • Saturates

    3g 17%
  • Sugars

    9g 10%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 24.7g Protein 9.4g Fibre 4.8g

Method

Derek Sarno

  1. Melt the spread in a large, lidded saucepan over a medium heat. Add the cauliflower and fry for 5-6 mins, stirring frequently, until fragrant and just starting to colour.

  2. Pour over enough boiling water to just cover the cauliflower. Bring to a simmer, then cover and turn down the heat to low. Simmer for 10-12 mins until very soft. Drain, reserving the cooking water.

  3. Transfer the cauliflower to a food processor and whizz to a creamy purée, adding 3-4 tbsp cooking water to blend until completely smooth. Season well and set aside. Measure the remaining cauliflower water and top up with stock to make 500ml (add extra water if needed); set aside.

  4. Meanwhile, heat the oil in a large saucepan over a medium heat. Add the onion and fry for 5 mins, then add the carrot, celery and garlic and cook for 5 mins more, stirring frequently. Add a splash of water if the veg starts to catch. Add the mushrooms and cook for 5 mins more until just starting to colour.

  5. Preheat the oven to gas 6, 200°C, fan 180°C. Stir the four into the veg to coat, then add the tomato purée, stock mixture, wine, lentils, soy sauce and bay leaves, if using. Simmer for 15 mins, stirring occasionally, to thicken, then remove from the heat and tip into a deep 15 x 25cm baking dish. Discard the bay leaves.

  6. Carefully spoon the cauliflower mash over the filling and spread out in an even layer. Use a fork to mark a pattern, if you like. Place the dish on a baking tray and bake for 30 mins. For a more golden top, grill on high for 4-5 mins until browned. Scatter with the parsley and serve with steamed green beans, if you like.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes

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