Post by braided-rug on Sept 13, 2007 13:24:47 GMT 10
Lentil & vegetable cottage pie
Ingredients (serves 3)
* 1 tbs vegetable oil
* 1 onion, finely chopped
* 2 celery stalks, chopped
* 1 large carrot, chopped
* 2 garlic cloves, crushed
* 2 tbs sundried tomato pesto
* 1 cup (250ml) tomato passata (sieved tomatoes)
* 1 bay leaf
* 1 tbs chopped thyme
* 1 cup (250ml) vegetable stock
* 400g can lentils, rinsed, drained
* 800g potatoes, peeled, chopped
* 100g unsalted butter
* 1/2 cup (125ml) milk
* 2 egg yolks
* 100g grated cheddar*
Method
1. Preheat the oven to 200°C. In a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1 minute. Add pesto, passata, bay, thyme and stock.
2. Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, then transfer to a 1.2-litre baking dish. Meanwhile, cook potatoes in boiling salted water until tender.
3. Drain and mash. Stir in butter, milk, yolks and cheese. Spread over lentil mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.
Notes & tips
* Look for animal rennet-free (vegetarian) cheddar, available from supermarkets.
From: www.taste.com.au/recipes/3479/lentil+vegetable+cottage+pie+vegetarian
Ingredients (serves 3)
* 1 tbs vegetable oil
* 1 onion, finely chopped
* 2 celery stalks, chopped
* 1 large carrot, chopped
* 2 garlic cloves, crushed
* 2 tbs sundried tomato pesto
* 1 cup (250ml) tomato passata (sieved tomatoes)
* 1 bay leaf
* 1 tbs chopped thyme
* 1 cup (250ml) vegetable stock
* 400g can lentils, rinsed, drained
* 800g potatoes, peeled, chopped
* 100g unsalted butter
* 1/2 cup (125ml) milk
* 2 egg yolks
* 100g grated cheddar*
Method
1. Preheat the oven to 200°C. In a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1 minute. Add pesto, passata, bay, thyme and stock.
2. Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, then transfer to a 1.2-litre baking dish. Meanwhile, cook potatoes in boiling salted water until tender.
3. Drain and mash. Stir in butter, milk, yolks and cheese. Spread over lentil mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.
Notes & tips
* Look for animal rennet-free (vegetarian) cheddar, available from supermarkets.
From: www.taste.com.au/recipes/3479/lentil+vegetable+cottage+pie+vegetarian
