“Extraordinarily delicious, this corker of a recipe is super nutritious and comforting – and guaranteed to put a smile on anyone’s face. Think of this as another principle recipe and let it bend and flex to work for you. Have fun with it. ”
- 10 g dried porcini mushrooms
- 2 large leeks
- 3 carrots
- 500 g swede
- 500 g celeriac
- olive oil
- 3 sprigs of fresh rosemary
- 1 teaspoon cumin seeds
- 2 kg potatoes
- 40 g unsalted butter
- 1 splash of semi-skimmed milk
- 1 onion
- 1 teaspoon Marmite
- 3 tablespoons tomato purée
- 1 x 400 g tin of green lentils
- In a blender, cover the porcini with 600ml of boiling water.
- Trim, wash and slice the leeks 2cm thick, then scrub the carrots, swede and celeriac and chop to roughly the same size.
- Drizzle 2 tablespoons of oil into a large casserole pan on a medium heat, strip in the rosemary, fry for 1 minute to crisp up, then remove to a plate with a slotted spoon.
- Add the cumin seeds and prepped veg to the flavoured oil, season with sea salt and black pepper, and cook for 30 minutes, stirring regularly.
- Meanwhile, peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain well. Mash with the butter and milk, and season to taste.
- Preheat the oven to 190ºC/375ºF/gas 5.
- Quarter the onion, add to the porcini in the blender along with the Marmite and tomato purée and whiz until smooth.
- Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
- Tip the lentils (juices and all) into the veg pan, bring to the boil, then season to taste.
- Spoon over the mash, place on a tray, bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary.
- Serve with simple steamed seasonal greens – it’s a winner!
– I’ve used dried porcini mushrooms to bolster the flavour of the gravy, but you could absolutely use fresh mushrooms, or just rely on a good stock cube.
– When it comes to herbs, use any woody herbs you’ve got: rosemary, thyme, bay, sage, or even a bit of dried herbs.
– Use any root veg in the filling, or the topping.
– This recipe celebrates beautiful veg, but you could add veggie mince into the mix, if you’ve got it.
Source: Jamie Oliver