Quorn & Lentil Cottage Pie
This veggie version of the much-loved classic has a tasty filling made with lentils and Quorn. A little bit of Marmite added to the filling gives it a rich, savoury flavour. INGREDIENTS (Serves 4) ◆ 110g dried Puy lentils ◆ 1 vegetable stock cube,
crumbled ◆ 600g potatoes, peeled
and chopped ◆ 2 tbsp skimmed milk ◆ 60g half-fat mature
Cheddar, grated ◆ 2tsp vegetable oil ◆ 1 large onion, chopped ◆ 1 carrot, diced ◆ 2 celery sticks, chopped ◆ 2 garlic cloves, chopped ◆ 200g Quorn mince ◆ 2tsp dried mixed herbs ◆ 4tsp vegetable gravy
granules ◆ ½tbsp Marmite yeast
extract ◆ 320g Tenderstem broccoli, to serve
51 Rinse and drain the lentils, then put in a pan with 400ml water. Cover and simmer for 30min until tender and most of the water has been absorbed. Stir in the stock cube until dissolved, adding more water if needed. 2 Meanwhile, bring a second pan of water to the boil, add the potatoes and cook for 15min until tender. Drain and mash well with milk and half the cheese. Season to taste. 3 Preheat the oven to 200°C, fan 180°C, gas mark 6. Heat the oil in a large fr ying pan, add the onion, carrot, and celer y and cook slowly for 15min or until softened. 4 Add garlic and cook for 2min, then stir in the Quorn, herbs, gravy granules, Marmite and 250ml hot water. Stir in the lentils, bring to the boil, then spoon the mixture into a 1.2 litre ovenproof dish. Top with the mash, using a fork to gently spread to the edges. Scatter over the remaining cheese and bake for 30-40min until golden. Just before the end of the cooking time, cook the broccoli in a pan of boiling water for 3-4min or until just tender. Serve with the cottage pie.