Mushroom cottage pie with taleggio pommes duchesse
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4–6
- Dietary
- Nut-freeVegetarian
This is great comfort food for vegetarians or anyone looking to eat less meat. For this recipe, you will need a piping bag with a star nozzle.
Ingredients
For the mash
- 1kg/2lb 4oz potatoes, peeled and cut into even-sized pieces
- 45g/1¾oz butter
- 2 free-range egg yolks, beaten
- 85g/3oz Taleggio
- Dijon mustard (optional)
- splash milk
- salt and freshly ground black pepper
For the mushroom filling
- 2 tbsp olive oil, for frying
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, peeled and finely chopped
- 500g/1lb 2oz chestnut mushrooms, chopped
- 2 tbsp tomato purée
- handful fresh thyme, leaves picked
- 1 bay leaf
- 200ml/7fl oz red wine
- 1 tin lentils, drained and rinsed
- 350ml/12fl oz mushroom stock
- dash Worcestershire sauce (or Henderson's relish)
- 2 tbsp gravy granules
- pinch salt
- steamed Tenderstem broccoli, to serve
Method
To make the mash, place the potatoes in a saucepan of cold, generously salted water.
Bring to the boil and cook for 15–20 minutes, or until completely tender. Drain and steam dry in the saucepan.
Mash the potatoes through a ricer into a large bowl.
Gently mix in the butter, egg yolks, Taleggio and mustard, if using. Season with salt and pepper.
Put the mash into a piping bag with a star nozzle and set aside.
To make the mushroom filling, heat the oil in a large saucepan and fry the onion, garlic, celery, carrot and a pinch of salt for 5–10 minutes.
Add the mushrooms and cook for a further 5 minutes.
Add the tomato purée and cook for 2 minutes.
Add the thyme, bay leaf and red wine and simmer until reduced by half.
Add the lentils, stock, Worcestershire sauce and gravy granules. Simmer for another 10–15 minutes.
Preheat the oven 220C/200C Fan/Gas 7.
Pour the filling into a baking dish and use the piping bag to cover the filling with the mash, creating a fun pattern. Alternatively, use a hot spoon to create waves in the mash topping.
Bake until golden brown on top. Serve with the Tenderstem broccoli.
