COTTAGE CHEESE PIE RECIPES

Preheat the oven to 200°C/fan 180°C/gas mark 6. In a large pan, heat 1 tbsp oil over a medium heat and sweat the onion, carrot and celery for 10 minutes until very soft and starting to caramelise. Add the sliced garlic and rosemary and continue to cook for 1 minute before adding the tomato purée. Cook for 2-3 minutes.

Add the fresh and dried mushrooms to the pan with the flour, reserving the liquid. Fry for 2-3 minutes, then add the mushroom liquid, stock, tinned tomatoes and balsamic. Bring to the boil, then reduce the heat and simmer for 15 minutes or until the liquid is starting to reduce.

Add the lentils and continue to simmer for 10 minutes, or until the sauce is thick and glossy. 

Meanwhile, blanch the potatoes for 4-5 minutes, until just tender. Transfer the lentils to a large pie dish. Arrange the potatoes on top so they overlap in circles. Mix the crushed garlic with the remaining oil and brush over the potato. Bake in the oven for 35-40 minutes or until the potatoes are crisp and golden. 

Preheat the oven to 180°C, fan 160°C, gas 4. Cook the onion, carrots and celery in half the oil for 15-20 minutes until soft.

Turn up the heat and add the mince. Brown the meat for a few minutes, then stir in the tomato purée, thyme and flour. Cook for 1 minute, then pour in the stock and both the soy and Worcestershire sauces. Bring to the boil and simmer for 30 minutes.

Meanwhile, put the swede and potatoes into a pan of water and bring to the boil. Cook for 20 minutes or until soft.

Fry the leeks in the remaining oil until soft and slightly golden. Once the swede and potatoes are cooked, drain and mash with the milk, then stir in the leeks.

Season the mince to taste and pour into a large, square ovenproof casserole dish. Top with the mash and cook in the oven for 30 minutes until golden on top and bubbling at the edges.