g VEGETABLES g CONTENTS
This vegetarian pie is just as satisfying as the meaty version. You can make the filling ahead and chill it in its dish, which will give a really stable base for the mashed potatoes; bake it for 5–10 minutes longer.
Serves 6
Special equipment
11⁄2–2 quart (1.7–2 liter) baking dish, about 10 x 7in (25 x 18cm) and 3in (7.5cm) deep
3 tbsp olive oil
2 onions, coarsely chopped
2 garlic cloves, finely chopped
2 carrots, chopped into about 1⁄2in (1cm) cubes
7 oz (200 g) piece of rutabaga, chopped into about 1⁄2in (1cm) cubes
41⁄2 oz (125 g) dried red lentils
14 oz (400 g) can plum tomatoes
1 tbsp sun-dried tomato paste
11⁄2 cups (350 ml) vegetable stock
salt and freshly ground black pepper
3 oz (85 g) fresh spinach, chopped
2 lb (900 g) smooth potatoes, such as Yukon gold, peeled and cut into large chunks, about 2in (5cm)
2 tbsp (30 g) butter
5 tbsp whole or low-fat milk
5 oz (140 g) aged cheddar cheese, coarsely grated
1. Heat 2 tablespoons of the oil in a large, nonstick sauté pan. Add the onions and garlic and fry for 8–10 minutes over medium–high heat or until they start to turn golden, stirring occasionally. Pour the remaining tablespoon of oil into the pan, add in the carrots and rutabaga, and fry for 3 minutes.
2. Reduce the heat to medium. Stir in the lentils, tomatoes, sun-dried tomato paste, and stock. Season and simmer, covered, for 35–40 minutes over low heat, until the carrots and rutabaga are tender and the lentils have softened.
3. Remove from the heat, stir in the spinach, and let it wilt. Check the sauce’s consistency (see Moist, juicy filling). Pour the mixture into the baking dish. Let cool. Preheat the oven to 400ºF (200ºC).
4. Put the potatoes into a large pan and cover with cold water. Bring to a boil, add salt, and simmer for 15–20 minutes or until tender. Drain well. Put the butter and milk in the pan and warm through over low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth (see Smooth, creamy potatoes). Season, then stir in the cheese.
5. Spread the potatoes over the filling (see Decorative topping). Bake for 30–40 minutes until golden and bubbling.
VEGETABLE AND LENTIL COTTAGE PIE
KEYS TO PERFECTION
Moist, juicy filling
The filling should be moist with plenty of sauce, but not sloppy. Add 2–3 tablespoons of water if it’s too dry. Let the filling cool before adding the topping, as it will support the potatoes better.
Smooth, creamy potatoes
The potatoes are ready for mashing when a knife goes in easily. If undercooked, the mash will be lumpy; if overcooked, it will be sloppy. Mash the potatoes with hot milk and butter off the heat, then whisk with a balloon whisk.
Decorative topping
Spoon the cheesy, seasoned potatoes over the cooled vegetable and lentil layer. Spread it evenly over the surface, making patterns like furrows with a round-bladed knife to create an attractive, textured effect.