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Lentil, leek & mushroom stew with potato & celeriac mash
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2 Maris Piper potatoes
150g frozen diced celeriac
10g unsalted butter (or vegan alternative)
2 tsp olive oil
1 small leek, finely sliced (150g prepared weight)
200g chestnut button mushrooms, trimmed and halved or thickly sliced
250g pack Merchant Gourmet French Tomatoey Puy & Green Lentils
100ml low salt vegetable stock
1. Cut the potatoes into equal-sized chunks. Put them into a large saucepan with just enough water to cover, add a pinch of salt and bring to the boil. Cover and simmer for 20 minutes. Add the celeriac and simmer for a further 5 minutes, until both are tender. Drain and return
to the pan, off the heat. Add the butter and season. Mash well using a potato masher, replace the lid and keep warm.
2. Meanwhile, heat the oill in a large frying pan over a medium heat. Add the leek, season and cook for about 5 minutes until browning and softened, stirring regularly. Transfer to a bowl. Set aside.
3. Add another 1 tsp oil to the pan (no need to clean it). Add the mushrooms and cook over a high heat until golden, then return the leeks to the pan. Reduce the heat, then stir in the lentils and stock. Mix together and heat through gently. Divide the mash between 2 plates and spoon the lentil and mushroom mixture over the top.
Cook’s tip If cooking for one, make the second portion into a veggie shepherd’s pie in an ovenproof dish. Cover and chill for up to 3 days, or wrap well and freeze for up to 1 month, then defrost thoroughly. Reheat in the oven until piping hot.
Typical values per serving:
Vegetarian/Gluten free/2 of your 5 a day
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