Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 3 lb 1 oz floury potatoes, peeled and quartered
• 17¾ oz small potatoes, scrubbed and halved
• 4 oz salted butter, divided
• 8¾ oz mushrooms, sliced
• 6¼ oz dried brown lentils, rinsed
• 6 garlic cloves, minced, divided
• 1 tsp fine salt, plus extra to taste
• 3 onions (about 15¾ oz), diced
• 2 tbsp tomato purée
• 2 bay leaves
• 2 tbsp olive oil
• 2 cups dry white wine
• 3¼ cups vegetable stock
• 2 tbsp cornflour mixed with 2 tbsp cold water
• 2 tsp soy sauce
• 2 sprigs rosemary, leaves chopped
• 3 tbsp chopped parsley
• 1 tbsp chopped sage
• 2 tbsp chopped chives
• 1/2 tsp black pepper

Method

1. Boil the floury potatoes in salted water for 18-20 minutes until completely tender. Drain, mash with half the butter, and season. Keep warm.
2. Simmer the lentils in water for 20-25 minutes until tender, then drain.
3. Meanwhile heat the olive oil and remaining butter in a large casserole over medium heat. Cook the onions for 8 minutes until soft and golden.
4. Add the mushrooms and halved small potatoes and cook for 6-8 minutes until the mushrooms brown. Stir in most of the garlic, the sage and rosemary and cook for 1 minute.
5. Stir in the tomato purée, then pour in the wine and reduce by half, about 5 minutes.
6. Add the stock, bay leaves, soy sauce and cooked lentils. Simmer for 15 minutes until the small potatoes are tender. Stir in the cornflour slurry and simmer for 1 minute to thicken. Remove the bay leaves and stir in the parsley.
7. Preheat the oven to 400°F. Spoon the filling into a large baking dish, spread the mash over the top and rough up the surface with a fork.
8. Bake for 25-30 minutes until golden and bubbling. Scatter with chives and rest for 10 minutes before serving.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).