Balsamic Lentil Pies With Vegetable Mash Food

VEGETARIAN SHEPHERD'S PIE

Steps:

• In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
• Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
• Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
• Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
• Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

LENTIL COTTAGE PIE

Steps:

• Heat a tablespoon of oil in a large sauté pan.Add the chopped onion, celery and carrot along with a pinch of salt.Cook over low to medium heat for about 20 minutes, stirring often to avoid the onion burning.
• Once the onion has softened add the garlic and cook for a minute.Then add half a tablespoon of butter, all the chopped mushrooms, a pinch of salt and a small pinch of freshly ground black pepper.Cook for about 10 minutes, until the mushrooms release their juices. Stir often.
• Add the chopped parsnips and cook for a few minutes.Then add one heaped tablespoon of tomato puree (paste) and one heaped tablespoon of plain (all-purpose) flour. Stir the paste and flour into the vegetables and cook for a minute or two.
• Now pour in the stock one ladle at a time, stirring the stock into the vegetable mixture each time. The sauce will be thick to start off then will end up being slightly thin.Add all the lentils to the stock and stir well.
• Stir in one tablespoon of Henderson's relish, two tablespoons of soy sauce and one heaped tablespoon of red currant jelly.Season with salt and freshly ground black pepper.Add the thyme sprigs and bay leaves.Reduce the heat and simmer uncovered for about 20 minutes. Stir often to avoid sticking at the bottom of the pan.The filling is done when the sauce is nice and thick.After 20 minutes transfer to a large casserole dish and stir in the frozen peas.
• Put the quartered potatoes into a saucepan. Cover with cold water and add a good pinch of salt.Bring the water to a boil then reduce to a fast simmer.Cook until the potatoes are tender. Test with a knife, the knife should go through the potato easily and should fall off the knife.Drain the potatoes, return the cooked potatoes to the saucepan and put them back on the heat for a minute to dry out.
• Mash the potatoes using a potato masher or ricer. They should be lump-free.
• Add the milk and butter to a small saucepan and heat over medium heat until the butter has melted.Pour the warm milk and melted butter into the mashed potatoes. Do this in stages, about a quarter at a time. Beating the liquid into potatoes with a wooden spoon.Once all the milk and butter has been added and you have a smooth mash season with sea salt and black pepper.
• After you have added the peas to the vegetable mixture, use the back of a tablespoon to make sure the mixture is evenly spread out in the casserole dish.
• Add one heaped spoon of the mash to the vegetable mixture.Start in one corner and keep adding the mashed potatoes until they fully cover the vegetable mixture.Use a fork to spread the potatoes evenly over the vegetable mixture. You can make a criss-cross design with the fork if you like.
• Top with the grated cheese.
• Place the pie on a baking tray then place it on the middle tray in the oven.Bake in a preheated oven at 170°C (335°F) Fan/ 190°C (370°F) conventional oven.The cottage pie is cooked once the topping is a light golden brown and the liquid is bubbling up at the edges.Leave to cool slightly before serving.Add a sprinkling of chopped parsley as a garnish if you like.