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An old favourite with a vegan twist, this cottage pie is filled with nutty green lentils, chunky portobello mushrooms and a handful of umami-packed semi dried tomatoes for the ultimate in cosy eating.
Prep: 20 mins | Cook: 35 mins
Really enjoyed this recipe and used dried lentils along with the addition of, organic fried bacon lardons and cheese in the mash potato. This recipe can be mixed and mashed in several ways to suit.
Delicious. I would use sweet potatoes instead of potatoes for topping.
This is a very tasty and hearty dish, which I’ve since made again. I added a little grated cheese on top which grilled nicely. The only adjustment I made on the second making was to chop the mushrooms much more finely. Thick slicing the mushrooms made the texture too chunky for our taste.