Lentil, Vegetable & Mushroom Cottage Pie

Traditionally our Charcoal Salt has been championed with red meat, coating a great rib-eye or BBQ selection but it’s more versatile than that. Chef Steve Guy (aka The Hungry Guy) at Havenhills Field & Kitchen was keen to explore it’s umami depths and discovered it works beautifully with the mushrooms in this Cottage Pie.

Prep time: 50 minutes

Cooking time: 40 minutes

Serves: 2

Ingredients

15g olive oil

100g onion

100g carrot (diced small)

125g parsnip (diced small)

2 garlic cloves

100g mushrooms

30g plain flour

200g vegetable stock

75g lentils (puy or green lentils from Hodmedods)

½ tsp charcoal salt

½ tsp paprika

1/2tsp cacao powder

200g potatoes

75g butter

75g milk

1 egg yolk

Chives to decorate

Method:

1. Fry the onions, add the carrots, parsnips and charcoal salt then sweat for 5-10 minutes until soft. Add the minced garlic and cook for a further 2-3 minutes.

2. Add the mushrooms and cook until soft.

3. Add the plain flour, stir though and cook for 1-2 minutes.

4. Add the veg stock, paprika, cacao powder and lentils. Bring to a simmer and cook for 20 minutes until the lentils are soft.

5. Add the kale and simmer for a further 2 minutes.

6. For the topping boil the potatoes until soft, drain and leave for a few minutes.

7. Add the butter, milk and egg yolk and mash until smooth.

8. Spoon the lentil mixture into a small dish for two. Top with the potatoes and add the chives.

9. When ready to eat, cook at 180°C for 20-30 minutes