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Lentils + Mushrooms + Potatoes

Lentils + Mushrooms + Potatoes collage of casserole with rosette topping, potato bolognaise and shepherd(less) Pie

I’ve come to realise that regardless of where I live whether it’s New Zealand or Scotland, there are three ingredients that I am seldom without. Lentils, potatoes and mushrooms are ingredients that are generally found in my kitchen, or I can easily purchase them, no matter where we live.

This recipe is about these three ingredients, presented in three very different ways. dishes dressed differently for variety or maybe a different occasion. The shepherd(less) pie can be topped with a creamy mash, simply spread, piped or crowned with a rosette to look little fancy. Spiralised potato noodles are a great whole food pasta alternative to turn pie filling into a sauce or bolognese.

Lentils + Mushrooms + Potatoes

Ingredients

  • 200g Le Puy or French green lentils
  • 2 Lapsang Souchong teabags
  • 1 litre water
  • 1 tbsp rapeseed (canola) oil or vegetable stock for a no-oil dish
  • 150g shallot or brown onion – diced
  • 100g celery – diced
  • 2 tbsp tomato puree
  • 100g carrot – peeled and diced
  • 2 tsp Marmite or yeast extract
  • 300g button mushrooms, quartered or sliced depending on size
  • 375mls vegetable stock
  • 2 tsp cornflour
  • 500g Potatoes – choose a variety that suits your choice of topping

Method

Add the lentils, water and tea bags to a medium pot and bring to the boil, then lower the heat and simmer for 20-25 minutes or until the lentils are al dente. Drain the lentils and save 1/2 cup of cooking liquid to add to the vegetable stock.

Heat oil or vegetable stock in a frying pan and sauté the mirepoix – the onion and celery until they are soft and starting to colour, then add carrots, mushroom and a grind or two of black pepper then cook a further 5 minutes.

In a small bowl, mix cornflour and 2 tablespoons of vegetable stock to make a slurry

Stir the yeast extract into the mirepoix with the tomato puree, add the vegetable stock then the cooked lentils. While stirring slowly drizzle in the cornflour slurry , keep stirring until the sauce thickens.

Taste, for a richer flavour add more yeast extract and/or tomato paste. Re-season with salt and pepper if needed.


Shepherd(less) pie

Spread the filling in a pie dishes or casserole, top with mashed potato made the way you like it best. Pipe or spread mashed potato on top.

Bake at 180ºC until the top is golden and lightly crisp.


otato Rosette Casserole

For best results with your potato rosette slice a waxy type of potato with a mandolin for evenly cut slice. Arrange the potato slices in circles, start on the outer edge of your casserole dish. Spray with oil or brush with vegetable stock for an oil-free finish. Season with sea salt and bake at 180ºC until golden.

If you love a one pan dish or layered bake, a Baked Layered Butterkin is sure to impress as would a Green Pea Risotto.


otato Noodles with Bolognese

use a spiraliser to make potato noodles, a way potato works best. Keep submerged in a bowl of cold water until you’re ready to cook them.

Bring a large pot of seasoned water to the boil, drop the potato noodles into the boiling water and cook for 3-5 minutes. Drain and serve topped with mushroom lentil bolognese with a sprinkling of plant-based parmesan.


If you love adaptable dishes, lentil and walnut kofte can made into a burger or polpette too.

Barley button buns is a very special recipe, imagine a mushroom stew baked inside a homemade brioche bun. They are tasty treat whether it’s breakfast lunch or dinner.

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