250g puy lemtils
2 bay leaves
4 cloves garlic
15g dried mushrooms
3 tbsp olive oil (extra virgin)
2 red onions
1/4 celeriac (about 200g)
pinch red chilli flakes
1 small beetroot peeled and diced
80g pickled walnuts (about 2 1/2) plud 1 tbsp vinegar
250ml veg/chicken stock or lentil broth
2 tsp cornflour
2 tsp dijon mustard
500g potatoes peeled
2 tbsp fresh rosemary or use dried
cheddar/ hard cheese for grating on top
- Put the lentils in a pan with one bay leaf, the two whole garlic cloves, and a big pinch of sea salt. Cover with plenty of cold water and bring to the boil, then simmer for 15 mins until tender, skimming off any skum. Drain and rinse the lentils and set aside, discarding the bay and garlic.
- grease a 20-24cm pie dish and heat to 170degrees celsius. Put the mushrooms in a bowl and pour over 200ml boiling water. Allow to sit for at least 5 mins.
- Heat the olive oil in a large heavy bottomed pan/skillet.Add the other bay leaf, the onions,carrots, celeriac, chilli and a good pinch of salt. Season well with back pepper and fry, stirring for 10-12 mins, until the veg are softened,aromatic and starting to colour.
- Add the chopped garlic, beetroot, drained lentils, the mushrooms and their stock, the pickled walnuts with their vinegar and the stock to the ragu. Stir to combine, then cook for three to five more mins until the moisture has reduced a little. Stir in the flour and the dijon mustard and stir to combine.
- Cut the potatoes into match sticks, combine with the rosemary, season with salt and pepper and coat with rapeseed oil.
- Pour the lentil mix into the greased pie dish. Rip up the cheese and press it into the ragu. Spread the potatoes in a single layer(important so they cook evenly) on top of teh lentil mix and bake for 40-50mins, turning the dish halfway through, until the potatoes are cooked through, golden, crsipy, and the lentil mix is bubbling. Serve with a bitter leaf or tomato salad.
Recipe from The Times by Rosie Birkett