My, my, it’s a beautiful veggie pie! Hidden beneath a silky smooth potato mash topping and baked until golden are lentils, golden mushrooms & plump peas, swimming in a tangy tomato & white wine sauce infused with fresh rosemary and spiced with NOMU Provençal Rub.
Mushroom, Lentil & Rosemary Cottage Pie
Mushroom, Lentil & Rosemary Cottage Pie
with celery & peas
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Button Mushrooms
- Celery Stalk
- Celery Stalks
- Cooked Chopped Tomato
- Fresh Rosemary
- Leeks
- NOMU Provençal Rub
- Peas
- Potato
- Tinned Lentils
- Tomato Base
- Tomatoe Base
- Vegetable Stock
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Butter (optional)
MMMMASH
Preheat the oven to 200°C. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
TOMATO & WINE BASE
Thoroughly rinse and thinly slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the sliced celery until slightly softened, 4-5 minutes (shifting occasionally). Add the tomato base and the white wine, and fry until thickened, 1-2 minutes (shifting constantly).
LEKKER LENTILS & VEG
Add the cooked chopped tomato, the stock, the NOMU rub, the rinsed rosemary sprigs, and 50ml of water. Bring to a boil. Reduce the heat and simmer until thickened, 10-15 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the cooked mushrooms, the peas, a sweetener, and seasoning. Remove and discard the rosemary sprigs.
INTO THE OVEN
Spoon the filling into an ovenproof dish. Evenly spread the potato mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes.
A DINNER DELIGHT
Dish up a generous helping of the mushroom, lentil & rosemary cottage pie. Dig in, Chef!
Potato - 200g
Button Mushrooms - 65g
Leeks - 100g
Celery Stalk - 1
Tomatoe Base - 20ml
White Wine - 40ml
Cooked Chopped Tomato - 100g
Vegetable Stock - 5ml
NOMU Provençal Rub - 10ml
Fresh Rosemary - 3g
Tinned Lentils - 120g
Peas - 50g
MMMMASH
Preheat the oven to 200°C. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
TOMATO & WINE BASE
Thoroughly rinse and thinly slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the sliced celery until slightly softened, 4-5 minutes (shifting occasionally). Add the tomato base and the white wine, and fry until thickened, 1-2 minutes (shifting constantly).
LEKKER LENTILS & VEG
Add the cooked chopped tomato, the stock, the NOMU rub, the rinsed rosemary sprigs, and 100ml of water. Bring to a boil. Reduce the heat and simmer until thickened, 10-15 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the cooked mushrooms, the peas, a sweetener, and seasoning. Remove and discard the rosemary sprigs.
INTO THE OVEN
Spoon the filling into an ovenproof dish. Evenly spread the potato mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes.
A DINNER DELIGHT
Dish up a generous helping of the mushroom, lentil & rosemary cottage pie. Dig in, Chef!
Potato - 400g
Button Mushrooms - 125g
Leeks - 200g
Celery Stalks - 2
Tomato Base - 40ml
White Wine - 80ml
Cooked Chopped Tomato - 200g
Vegetable Stock - 10ml
NOMU Provençal Rub - 20ml
Fresh Rosemary - 5g
Tinned Lentils - 240g
Peas - 100g
MMMMASH
Preheat the oven to 200°C. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
TOMATO & WINE BASE
Thoroughly rinse and thinly slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the sliced celery until slightly softened, 4-5 minutes (shifting occasionally). Add the tomato base and the white wine, and fry until thickened, 1-2 minutes (shifting constantly).
LEKKER LENTILS & VEG
Add the cooked chopped tomato, the stock, the NOMU rub, the rinsed rosemary sprigs, and 150ml of water. Bring to a boil. Reduce the heat and simmer until thickened, 10-15 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the cooked mushrooms, the peas, a sweetener, and seasoning. Remove and discard the rosemary sprigs.
INTO THE OVEN
Spoon the filling into an ovenproof dish. Evenly spread the potato mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes.
A DINNER DELIGHT
Dish up a generous helping of the mushroom, lentil & rosemary cottage pie. Dig in, Chef!
Potato - 600g
Button Mushrooms - 190g
Leeks - 300g
Celery Stalks - 3
Tomato Base - 6
White Wine - 125ml
Cooked Chopped Tomato - 300g
Vegetable Stock - 15ml
NOMU Provençal Rub - 30ml
Fresh Rosemary - 8g
Tinned Lentils - 360g
Peas - 150g
MMMMASH
Preheat the oven to 200°C. Place the potato pieces in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional) and a splash of water or milk (optional). Mash with a fork, season, and cover.
GOLDEN MUSHIES
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the quartered mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
TOMATO & WINE BASE
Thoroughly rinse and thinly slice the halved leeks. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced leeks and the sliced celery until slightly softened, 4-5 minutes (shifting occasionally). Add the tomato base and the white wine, and fry until thickened, 1-2 minutes (shifting constantly).
LEKKER LENTILS & VEG
Add the cooked chopped tomato, the stock, the NOMU rub, the rinsed rosemary sprigs, and 200ml of water. Bring to a boil. Reduce the heat and simmer until thickened, 10-15 minutes (stirring occasionally). In the final 2-3 minutes, stir through the rinsed lentils, the cooked mushrooms, the peas, a sweetener, and seasoning. Remove and discard the rosemary sprigs.
INTO THE OVEN
Spoon the filling into an ovenproof dish. Evenly spread the potato mash over the top. Bake in the hot oven until the mash is golden, 7-8 minutes.
A DINNER DELIGHT
Dish up a generous helping of the mushroom, lentil & rosemary cottage pie. Dig in, Chef!
Potato - 800g
Button Mushrooms - 250g
Leeks - 400g
Celery Stalks - 4
Tomato Base - 80ml
White Wine - 160ml
Cooked Chopped Tomato - 400g
Vegetable Stock - 20ml
NOMU Provençal Rub - 40ml
Fresh Rosemary - 10g
Tinned Lentils - 480g
Peas - 200g
Woolies Products in this dish
