To make this dish gluten free just take out the HP sauce and replace with a gluten free alternative
Pre-heat the oven 200c/gas mark 6/180c fan oven
In a large frying pan with the oil, soften the onions and celery before adding the carrot and mushrooms
In a separate pan of salted boiling water cook the potatoes and then, drain, mash and mix with the dairy free butter and non dairy milk. Then add half the parsley and set a side
When the carrot and mushrooms are soft, add the tomato puree and cook for 2-3 more minutes
Add the water and lentils and bring to the boil before adding the Puréety Cottage Pie seasoning. Simmer for 40-50 minutes or until thickened and the lentils are fully cooked through. Add the other half of the parsley
Transfer into an ovenproof dish, top with the mash potato and bake for 20 minutes or until the mash is crisping up
Puréety Gourmet Flavours Ltd. was launched in 2007 by award winning chef Gareth Pearson and incorporated as a Limited company early 2009. Initially manufacturing marinades, ready meal sauces and finished products for a number of leading U.K food service providers.
Mon - Thur: 9am-5pm | Fri 9am-4pm | Sat - Sun: Closed
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