recipeName: shiitake and lentil cottage pie
ingredients: 70g butter 500g cauliflower, grated or finely chopped 350ml vegetable stock 1 tablespoon olive oil 1 small red onion, finely diced 1 carrot, peeled and finely diced 1 celery stick, finely diced 2 garlic cloves, crushed 1 cup shiitake mushrooms, finely chopped 2 tablespoons cake flour 1 tablespoon tomato purée 100ml red wine 1 x 390g tin green lentils, drained and rinsed 1 tablespoon reduced-sodium soy sauce 2 bay leaves (optional) 5g fresh parsley, roughly chopped (optional) steamed green beans, to serve (optional)
steps: melt the butter in a large saucepan over a medium heat. add the cauliflower and fry for 5-6 mins, stirring frequently, until fragrant and just starting to colour.     melt the butter in a large saucepan over a medium heat. add the cauliflower and fry for 5-6 mins, stirring frequently, until fragrant and just starting to colour. pour over enough boiling water to just cover the cauliflower. bring to a simmer, then cover and turn down the heat to low. simmer for 10-12 mins until very soft. drain, reserving the cooking water. transfer the cauliflower to a food processor and whizz to a creamy purée, adding 3-4 tbsp cooking water to blend until completely smooth. season well and set aside. measure the remaining cauliflower water and top up with stock to make 500ml (add extra water if needed); set aside. meanwhile, heat the oil in a large saucepan over a medium heat. add the onion and fry for 5 mins, then add the carrot, celery and garlic and cook for 5 mins more, stirring frequently. add a splash of water if the veg starts to catch. add the mushrooms and cook for 5 mins more until just starting to colour. preheat the oven to 180°c. stir the flour into the veg to coat, then add the tomato purée, stock mixture, wine, lentils, soy sauce and bay leaves, if using. simmer for 15 mins, stirring occasionally, to thicken, then remove from the heat and tip into a deep 15 x 25cm baking dish. discard the bay leaves. carefully spoon the cauliflower mash over the filling and spread out in an even layer. use a fork to mark a pattern, if you like. place the dish on a baking tray and bake for 30 mins. scatter with parsley and serve with steamed green beans.
NER: butter cauliflower vegetable stock olive oil red onion carrot celery garlic shiitake mushrooms cake flour tomato purée red wine green lentils soy sauce bay leaves parsley green beans