Vegetarian Cottage Pie

Chef Jamie Oliver puts a vegetarian twist on the British classic, cottage pie! Packed with hearty vegetables and topped with a creamy mashed potato crust, this dish is the perfect comfort food without any meat. Watch Jamie as he shows you how to make this delicious, plant-based version of the iconic cottage pie that everyone will love.

Ingredients:
2 tbsp olive oil
2 carrots, peeled and diced
2 celery sticks, diced
1 onion, diced
3 garlic cloves, minced
2 cups mushrooms, sliced
1 can lentils, drained and rinsed
1 can chopped tomatoes
1 tbsp tomato paste
1 tbsp soy sauce
2 tbsp Worcestershire sauce (vegetarian version)
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
4 large potatoes, peeled and diced
2 tbsp butter
1/4 cup milk (or plant-based milk)
Fresh parsley for garnish

Directions:
1. Cook the vegetables: Heat olive oil in a large pan over medium heat. Add the carrots, celery, and onion. Cook for 5-7 minutes until softened. Add the garlic and mushrooms, and cook for another 3 minutes.
2. Add the lentils and tomatoes: Stir in the lentils, chopped tomatoes, tomato paste, soy sauce, Worcestershire sauce, thyme, and rosemary.
3. Season with salt and pepper. Simmer for about 15 minutes until the sauce thickens.
4. Make the mashed potatoes: In a separate pot, boil the potatoes until tender, about 15 minutes. Drain and mash with butter and milk until smooth and creamy. Season with salt and pepper to taste.
5. Assemble the cottage pie: Preheat the oven to 400°F (200°C). Spoon the vegetable mixture into a baking dish. Top with the mashed potatoes, spreading it evenly.
6. Bake: Place the dish in the oven for 25 minutes, or until the top is golden brown.
7. Serve: Garnish with freshly chopped parsley and serve hot.

Enjoy this comforting, vegetarian twist on a British classic—perfect for any meal of the week!