Vegetarian Cottage Pie
Time: 120 minutes
Serves: 4
Source: New York Times Cooking, Samantha Seneviratne
Tags: potato, lentils
Ingredients:
| Quantity | Measure | Ingredient |
|---|---|---|
| 1.00 | kg | potatoes, peeled and quartered |
| 10.00 | Tbsp | butter |
| 0.50 | cups | full cream milk |
| 0.50 | cups | sour cream |
| 0.50 | cups | finely grated Gruberg or Parmesan, packed tightly |
| salt | ||
| freshly ground black pepper | ||
| 0.75 | cups | brown lentils |
| 0.50 | cups | red lentils |
| 4.00 | sprigs | thyme |
| 3.50 | cups | mushroom stock |
| 250.00 | grams | brown mushrooms, sliced |
| 1.50 | cups | leeks, thinly sliced |
| 1.00 | cup | carrots, peeled and diced |
| 2.00 | cloves | garlic, finely chopped |
| 2.00 | Tbsp | tomato paste |
| 1.00 | cup | frozen petits pois |
| 1.00 | tsp | fresh lemon juice |
Method:
1). In a large pot, bring 3 litres of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
2). Meanwhile, prepare the filling: In an oven-safe enamelled cast-iron pot over medium-high heat, bring the brown and red lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt.
3). Reduce the heat and continue to cook the lentils, partly covered, until the brown lentils are tender and the red lentils have almost broken down, about 20 minutes. Transfer the lentils (and liquid) to a bowl. Remove thyme stalks.
4). Finish the topping: In a small saucepan, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in half of the Parmesan. Season to taste with salt and pepper. Cover and set aside.
5). Finish the filling: melt the remaining 4 tablespoons butter in the enamelled cast-iron pot over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 minutes.
6). Reduce the heat to medium, add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper.
7). Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Add remaining 1.5 cups stock, cooked lentil mixture and peas, continue to cook for five additional minutes. Remove from heat and stir in lemon juice to taste.
8). Heat the oven to 200°C.
9). Top the mixture in the enamelled cast-iron pot with dollops of the mashed potatoes, then spread them out over the top. Sprinkle with the remaining Parmesan.
10). Transfer to the oven and bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Cover with tin foil and let stand at room temperature for 15 minutes before serving.