Mushroom, Lentil and Black Eye Bean Shepherd’s Pie

作者： 凯小莉在此

转自Le creuset UK Stoneware Soup Bowl

用料

• FOR THE FILLING:
• olive oil 2Tbsp (30ml)
• brown onion, finley diced 1
• medium leeks, rinsed and sliced 2
• mixed mushrooms, larger ones sliced 500g
• garlic, minced 2 cloves
• carrots, peeled and diced 4
• celery, dice 2 stems
• thyme 3 sprigs
• rosemary, leaves picked and roughly chopped 1 sprig
• Salt and freshly cracked black pepper
• tomato paste 2 Tbsp (30ml)
• red wine 125ml (1/2 cup)
• vegetable stock 500ml (2 cups)
• tin chopped tomatoes 400g
• brown lentils, rinsed and drained 1/2 cup
• tin black-eyed breans, rinsed and drained 400g
• FOR THE POTATO TOPPING:
• starchy potatoes, peeled and roughly chopped 500g
• white-fleshed sweet potatoes, peeld and roughly chopped 500g
• salted butter 40g
• full cream milk, warmed 125ml (1/2 cup)
• gruyere cheese, finely grated 1/2 cup
• Salted and black pepper to season
• Flat-leaf parlsey and chives, finely chopped

Mushroom, Lentil and Black Eye Bean Shepherd’s Pie的做法步骤

步骤 1

Heat 1 tablespoon olive oil in a Round Casserole. Add the onion and leeks. Sauté over a medium heat until softened, 6-8 minutes. Increase the heat to high, then add the mushrooms. Cook until any liquid is reduced, and the mushrooms are golden. Stir in the garlic and cook for 1 minute.

步骤 2

Add in the carrots, celery, thyme, and rosemary. Season lightly with salt and black pepper. Cook for several minutes to soften, then add the tomato paste. Deglaze with the wine and reduce by half. Add the stock, tomatoes, and lentils. Cover partially and simmer for 40 - 45 minutes. Stir in the beans and parsley.

步骤 3

Boil the potatoes in salted water until tender. Drain well, then mash, adding the butter, milk, and cheese. Season with salt and black pepper.

步骤 4

Divide the filling between six Le Creuset Lion Head Soup Bowls. Pipe or dollop over the potato topping. Bake in a 200°C preheated oven until bubbling and golden, about 30 minutes. Finish with chopped chives.

菜谱创建时间：2024-02-14 18:02:45