Veggie Cottage Pie


  • 1 onion
  • 1 carrot
  • ½ broccoli
  • 300g mushrooms
  • 150g dried beluga lentils (or puy lentils)
  • 2 bay leaves
  • Fresh rosemary
  • 1 star anise
  • 2 cloves of garlic
  • 1 glass of red wine
  • 1 tbsp of red currant jelly
  • 500ml stock
  • 200g fresh borlotti beans (or tinned)
  • 2 tbsp cornflour
  • Worcestershire sauce (optional)
  • 4 large potatoes
  • 200ml milk


  1. Put a large casserole pan on the hob with some oil. Chop the onion, the carrot, and the broccoli. Add to the pan and fry for 5 minutes.
  2. Roughly chop the mushrooms and mince in a food processor. Add to the pan and fry for 5 minutes.
  3. Finely chop the fresh rosemary. Add the lentils, bay leaves, rosemary, and star anise to the pan. Crush the garlic and add. Stir through.
  4. Add wine and red currant jelly. Cook until liquid has reduced.
  5. Add stock and bring to the boil. Add the borlotti beans. Season with salt and lots of black pepper. Reduce to a simmer. Cook for 40 minutes or until liquid has reduced by half.
  6. Meanwhile peel and chop the potatoes. Boil until soft.
  7. Drain the potatoes and leave to steam dry.
  8. Mix cornflour with a little cold water to make a paste and add to casserole pan. Simmer until thickened.
  9. Mash the potatoes with milk until smooth.
  10. Spoon the mashed potatoes on top of the casserole. (Alternatively, use a piping bag.)
  11. Bake in the oven at 180 C for 30 minutes or until browned on top.

Note on borlotti beans

Borlotti beans should not be eaten raw. If using fresh beans, ensure they cooked on a high heat for about 10 minutes.

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