This recipe is rich with a natural gravy and very flavoursome and filling. Despite this it is very low in calories so perfect if you’re watching your weight or for a midweek dinner. We ate this over two nights (instead of three) as we were both a little greedy, and also because it was so moreish.
Gardener’s Pie – to serve 6
- 1 tbsp sunflower oil
- 2 shallots, chopped
- 3 celery sticks, trimmed & chopped
- 2 large carrots, peeled & diced
- 2 large parsnips, peeled & diced
- 2 garlic cloves, thinly sliced
- 150g puy lentils, rinsed & drained
- 1 litre hot vegetable stock
- 2 tbsp tomato purée
- 1 bay leaf
- 500g floury potatoes, like Maris Piper, peeled & cut into small chunks
- 15g butter
- 2 tsp plain flour
Heat the sunflower oil in a deep, large frying pan over a medium heat and fry the shallots, celery, carrots & parsnip for 8-12 minutes and until brown. Add the garlic and cook for a further minute.
Stir in the lentils, stock, tomato purée and bay leaf and bring to the boil. Reduce to a simmer and cook for 25 minutes and until tender.
Put the potatoes into a pot and cover with cold water. Bring to the boil and cook for about 10 minutes and until tender. Drain and add the butter and some seasoning. Mash until smooth. Add a little extra butter if you’d like for a bit more richness.
Heat the grill.
Sprinkle flour over the simmered lentil mix and stir in. Cook for another 2 minutes until thickened. Spoon into a warmed, heatproof pie dish.
Top with the mashed potato and grill for 5 minutes , until golden. You’ll need to keep an eye on this as the time needed will depend on the griller.
Serve with: try a Beaujolais Cru, like a Régnié, which will have a both lightness and depth, plus a bit of earthiness to match the lentils. Beaujolais is never too heavy, and the Cru’s add depth and personality that is harder to find in a basic wine.
(Original recipe from BBC Good Food)