Saturday, June 6, 2015

Lentil and bean cottage pie with a potato and parsnip mash top.

By Lorraine Pascale.
As far as writing a healthier or lighter cookbook is concerned, I always think it is a good idea to include stuff in there that people actually want to bake.
I mean, nuts and seeds are great, but if I was given a book of recipes full of stuff that I would never normally cook, then I am not sure I would buy it.
Sooo, I was very tempted not to put this recipe in the book and instead place a meaty version in there, but I have it on solemn word from the family that this beany cottage pie really does taste pretty good.

Serves 6
2.5 litre baking dish, measuring
25.5cm square and 6cm deep

Filling
Spray oil
2 leeks, finely chopped
2 big garlic cloves, finely chopped
4 carrots, finely chopped
300g chestnut mushrooms, roughly chopped
400g tin of green or Puy lentils, drained
400g tin of kidney beans, drained
400g tin of chopped tomatoes
150ml vegetable stock
1 glass of Marsala, dry sherry or red wine
5 large sage leaves, roughly chopped
Leaves from 3 sprigs of fresh rosemary, finely chopped
1 tsp chilli flakes (optional)
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp caster sugar (optional)
1 tbsp finely grated Parmesan (optional)
Salt and freshly ground black pepper

Mash top
2 medium sweet potatoes (about 500g), peeled and cut into 2cm chunks
2 medium potatoes (about 500g), peeled and cut into 1cm chunks (save the peelings to make my Baked Potato Crispies on page 87)
1 parsnip, peeled and cut into 1cm chunks
2 tbsp unsalted butter
Salt and freshly ground black pepper
To serve
Crisp green salad

METHOD
1. Spray a little oil in a large pan and set over a medium heat.
Add the leek and cook gently for 5 minutes until it begins to soften.
Then add the garlic and cook for a further minute. Next, add the carrot, mushroom, lentils, kidney beans, tomatoes, stock, Marsala (dry sherry or red wine), sage, rosemary and chilli flakes (if using).
Whack up the heat and let it bubble away for 20 minutes while you make the mash.

2. Preheat the oven to 200°C, (Fan 180°C), 400°F, Gas Mark 6.

3. Bring a large pan of water to the boil (no need to add salt).
Add the sweet potato, potato and parsnip and cook for about 15 minutes or until everything is nice and soft.
Then, drain well and return to the pan.
Add the butter, season well with salt and pepper, and then mash until smooth and keep warm.

4. Once the pie filling mixture has had its time, add the Worcestershire sauce, soy sauce and sugar, if using.
Let it bubble away for a further minute or two. If the sauce is too thick, add a little water, but if you think the sauce is too thin, then let it bubble away for a little longer.
Taste it and adjust the seasoning to your liking.

5. Once the pie filling is ready, tip it into a 2.5 litre baking dish, measuring 25.5cm square and 6cm deep, and then spoon the mash over the top, spreading it out evenly, fluffing it up in places with a fork so that bits of it crisp up during baking. Sprinkle the Parmesan over, if using, and then bake for 20 minutes or until the mash starts to go a little crispy.

6. Once baked, remove from the oven and serve straight away with a crisp green salad.

Energy 367 Kcal | Fat 6g | Sat Fat 2.9g | Sugar 16.2g Protein 15.3g | Salt 1.69g

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