Ingredients
The following ingredients have 4 Servings
- 1 cup less 1tbsp puy lentils (rinsed, 6.35oz)
- 1 onion (finely chopped)
- 1 celery stalk (finely chopped)
- 2 garlic cloves (finely chopped)
- 3 tablespoons olive oil
- 3 tablespoons white wine
- 2¾ cups vegetable stock (or vegan 'beef' stock)
- 3 medium carrots (peeled, diced)
- 3 tablespoons tomato puree
- 2 tablespoons Worcestershire sauce (ensure it's vegetarian/vegan)
- 1 teaspoon dried thyme
- ⅔ cup sweet corn (from a can, 3.88oz)
- ¾ cup petits pois (or garden peas, frozen, 3.88oz)
- 1 tablespoon flour
- Fine sea salt and pepper to taste
- 1½ pounds potatoes (peeled weight)
- ⅓ cup milk
- 1 tablespoon butter
- ⅓ cup mature cheddar cheese (coarsely grated)
Instruction
- Peel and boil the potatoes in salted water, drain well, add the butter and milk and mash until smooth and creamy. Cover and set aside. In the meantime prepare the filling.
- In a large pan heat up the oil, add the onion, celery and garlic and cook over a low/medium heat for about 3 minutes until softened stirring often. Add the wine and cook for another minute.
- Add the lentils and cook for 2 minutes stirring often. Add half of the stock, cover, bring to the boil then simmer for 6 minutes.
- Add the carrots, tomato puree, Worcestershire sauce, thyme, onion granules, more stock, stir, cover and simmer for 15 minutes stirring occasionally. In the meantime preheat the oven to 400 F/ 200 C/ gas mark 6.
- Add the corn and peas then scatter the flour over the top and stir until no longer visible. Cook for a couple of minutes until the mixture thickens and starts bubbling up (add any remaining stock at this point).
- Remove from the heat, adjust the seasoning as needed (be generous with the pepper) and pour the filling mixture into a medium casserole dish (about 6 cm/2.5 in deep).
- Top with the mashed potato, scatter the cheese over the whole thing and bake in the upper part of the oven for 20-25 minutes or until golden.Remove from the oven and serve.
