Sunday, 1 April 2012

Gardener's Pie


Servings:
 some for now and some for the freezer

Ingredients:

1 cup brown lentils

1 tbsp oil suitable for frying (eg sunflower or rapeseed - not olive oil)
1 large onion, finely chopped

1 clove crushed garlic
4-5 medium mushrooms, sliced
1 stick celery, sliced
1 carrot finely sliced
1/2 cup broccoli florets

1 cup low salt vegetable stock

1 tsp mixed herbs (or other herbs that you prefer - oregano is nice in this dish)
Garlic pepper
3 tbsp tomato paste

3 cups mashed potato (optional)


Method:

Soak the lentils for 2 hours or overnight, drain and rinse (or prepare in advance and freeze)

Heat oil in a large saucepan and saute onion, garlic and mushrooms for 5 minutes
Add remaining vegetables and saute a further 5 minutes
Add cooked lentils, seasoning, tamari, vegetable stock, herbs and tomato paste.
Stir over heat until combined and simmer until all the vegetables are tender and the mixture is fairly thick
Place in an ovenproof dish and top with mashed potato
Brown in a hot oven for about 15 minutes

Alternatively, serve the mashed potato separately. Mashed potato can be substituted with sweet potato, or swede if you wish.

There should be enough for one meal for the two of you, and a couple of portions for the freezer (I don't recommend freezing the mash, just the base)