Ingredients

The following ingredients have 4 Servings
  • 1 tbsp rapeseed oil
  • 1 large leek (washed and sliced)
  • 2 sticks celery (chopped)
  • 1 large carrot (chopped)
  • 2 clove garlic (chopped)
  • 250 g brown or green lentils
  • 750 ml water
  • 1 vegetable stock cube
  • 150 g chestnut mushrooms (finely chopped)
  • 2 tbsp mushroom ketchup or brown fruity sauce
  • 1 tsp each dried thyme, rosemary and oregano
  • 1 tbsp cornflour
  • salt and freshly ground black pepper
  • 450 g floury potatoes (peeled and cut into 2.5cm/1inch chunks)
  • 450 g celeriac (peeled and cut into 2.5cm/1inch chunks)
  • 50 g butter
  • 4 tbsp milk

Instruction

  • Heat 1 tbsp oil and gently cook 1 large sliced leek, 2 chopped celery stalks and 1 chopped carrot for about 5 minutes, stirring frequently until softened. Add 2 chopped garlic cloves and cook for 1 minute.
  • Rinse 250g (9oz) lentils and add to the pan. Add 750ml (1¼pt) water and crumble in one stock cube. Bring to the boil, then reduce the heat and simmer for 20 minutes or until the lentils are just tender.
  • Meanwhile, cook 450g (1lb) potatoes and 450g (1lb) celeriac, peeled and cut into chunks in lightly salted boiling water for 10 to 12 minutes or until just tender.
  • When the lentils are just tender, stir in 150g (5oz) finely chopped mushrooms, 4 tbsp mushroom ketchup or brown fruity sauce, and 1 tsp each of thyme, rosemary and oregano. Cook for another 15 minutes, stirring occasionally. Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
  • Mix 1 tbsp cornflour with a little water to a smooth paste and stir in. Cook for another 2 to 3 minutes. Season to taste, then spoon into a large ovenproof dish.
  • When the potatoes are cooked, drain well. Add 50g (2oz) butter and 4tbsp milk and mash well. Carefully spoon the mash over the lentil mixture.
  • Bake in the centre of the oven for about 20 minutes until the top is crisp and golden. Allow to stand for 5 minutes before serving