This recipe is vegetarian and easily vegan and gluten free but very wholesome and tasty!  I used red lentil but you can use other lentil varieties such as puy but they just won’t break down as much so it’s really a matter of preference. You can also use kumara or other root vegetables for the mash on top.
2 carrots, peeled
2 stalks celery, washed
½ leek
2 cloves garlic, peeled
250g mushrooms
½ cup red lentils
1½ cups vegetable stock
slosh red wine
1 tbsp soy sauce or Tamari

Finely chop the carrots, celery, leek and garlic and sauté in a little olive oil until soft but not browned. Add the lentils and a slosh of red wine, cook this until the wine evaporates then add the stock, mushrooms and soy sauce (or Tamari if you want to make it gluten free). Allow to cook at a simmer for 15 minutes until the lentils a cooked.Pour the lentil mixture into an oven proof dish and top with mash potato. Bake for 20 minutes until the potato is browned.For the mash – boil some peeled potatoes in salted water.  Agria potatoes are perfect for fluffy mash potato. I also add in a whole peeled garlic clove into the water.When the potatoes are cooked, drain the water off and mash. For creamy rich mash add a good knob of butter and some milk or cream (for a vegan version a slosh of good quality olive oil). Once you have mashed the potato add some chopped spring onions or herbs and whip them with a wooden spoon. Finally check for seasoning.Dollop the mash on top for a rustic look, or for a more refined version pipe the mash on.

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