Jodie Nixon served up a tasty mushroom cottage pie with taleggio pommes duchesse on Saturday Kitchen.

The ingredients for the mash potatoes are: 1kg potatoes, peeled and cut into even-sized pieces, 45g butter, 2 free-range egg yolks, whisked, 85g taleggio, Dijon mustard (optional), splash milk, salt and freshly ground black pepper.

For the mushroom filling: 2 tbsp olive oil, for frying, 1 large onion, finely chopped, 4 garlic cloves, finely chopped, 2 celery sticks, finely chopped, 2 carrots, peeled and finely chopped, 500g chestnut mushrooms, chopped, 2 tbsp tomato puree, handful fresh thyme, leaves picked, 1 bay leaf, 200ml red wine, 1 tin lentils, drained and rinsed, 350ml mushroom stock, dash Henderson’s relish, 2 tbsp gravy granules and pinch salt.

Steamed Tenderstem broccoli, to serve.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.