This delicious recipe for mushroom and lentil shepherd's pie will warm you up this January

We’re all feeling the chill now we’re in the middle of January - dark mornings, dark nights and low temperatures mean that it’s easy to feel tired, sluggish and in need of some nourishment. So stock up on some real, hearty goodness with this delicious recipe from Scottish chef Gizzi Erskine’s latest cookbook, Slow…

Photography © Issy Croker

Photography © Issy Croker

Ingredients (serves 6)

  • 30g dried porcini mushrooms

  • 300ml boiling water

  • 3 tbsp rapeseed oil

  • 5 field mushrooms and 4 shiitake mushrooms, pulsed in a food processor until fine

  • 2 onions, finely chopped

  • 3 small carrots, finely chopped

  • 2 sticks celery, finely chopped

  • 2 leeks, finely chopped

  • 3 garlic cloves, finely chopped

  • 1 tsp tomato purée

  • 300ml red wine

  • 100ml port (optional)

  • 1 bay leaf

  • Sprig of rosemary

  • Pinch of ground cloves

  • 350g dried puy lentils

  • 750ml fresh vegetable stock (or chicken or beef if you’re not veggie)

  • 1 tsp Marmite

Ingredients for root vegetable mash

  • ½ small celeriac, cut into small cubes

  • 1 parsnip, cut into small cubes

  • 2 medium carrots, cut into small cubes

  • 1 medium swede, cut into small cubes

  • 2-3 tbsp butter

  • 2 tbsp milk or cream

  • Grating of nutmeg

  • 35g cheddar, grated

  • 35g parmesan, grated

  • Salt and freshly ground black pepper

Method

  • Place the dried porcini mushrooms in a bowl and pour the boiling water over them. Set aside for 20 minutes to rehydrate.

  • Next, heat 2 tablespoons of oil in a deep casserole on the hob over a high heat. Add the ground fresh mushrooms and fry for about 5 minutes, or until the water that seeps out has evaporated and they’re browned. Remove from the pan with a slotted spoon.

  • Add some more oil and fry the onions, carrots, celery and leeks and cook slowly for 10 minutes, until softened and starting to go golden. Add the garlic and cook for a couple of minutes. Add the tomato purée and ramp up the heat. Caramelise the vegetables in the purée for 1-2 minutes.

  • Add the alcohol and cook for 5 minutes before adding the fried mushrooms and the bay leaf, rosemary and cloves. Remove the porcini from the soaking water and finely chop. Add these, along with the water they were rehydrated in (sieve the water or discard any sediment at the bottom), lentils, stock and Marmite.

  • Cook over a low heat for 1 hour or until the sauce has reduced and the lentils are cooked and plumped up. Season, place in a pie dish and allow to cool, overnight if you can.

  • Heat the oven to 200˚C/180˚C fan/gas mark 6. To make the mash, pop all the root veggies into a pan of cold water. Bring to the boil, then simmer gently for 20 minutes or until completely cooked through.

  • Drain, then allow the vegetables to steam in the colander for 5 minutes. Mash with a potato masher or ricer. Add the butter, milk or cream, nutmeg and seasoning.

  • Pick out any stray herbs from the lentil mixture, then top with the root veg mash. Sprinkle over the cheeses and bake for 25 minutes or until golden and piping hot.

This recipe is from Slow by Gizzi Erskine, published by HQ, £25. Photography © Issy Croker.

Foodhood magRecipes, Food