Directions
- 1Add olive oil to a pan on a medium heat.
- 2Add chopped rosemary and garlic to the pan.
- 3Add mushrooms, season, and stir.
- 4Add frozen chopped vegetables (celery, carrots, onions).
- 5Stir and fry for 5 minutes until caramelized.
- 6Add lentils and chickpeas to the pan.
- 7Prepare the vegetable stock by boiling water with dried mushrooms, Marmite, soy sauce, thyme, and carrot peelings.
- 8Add the sun-dried tomatoes to the pan.
- 9Add the prepared vegetable stock to the pan.
- 10Stir gently to break up the chickpeas.
- 11Transfer the mixture to an oven-safe dish.
- 12Top with mashed potatoes seasoned with salt, pepper, and nutmeg. Drizzle with olive oil and sprinkle with thyme.
- 13Bake in the oven for 35 minutes until golden.
- 14Serve with steamed or boiled kale, mustard, brown sauce and ketchup.
Ingredients
- 2 tablespoons olive oil
- 1 small pile rosemary
- 2 cloves garlic
- 250 g button mushrooms
- 1 tablespoon ground coriander
- 1 bag frozen chopped vegetables (celery, carrots, onions)
- 1 glass red wine
- 1 can brown or green lentils
- 1 can chickpeas
- 1 cup vegetable stock
- 1 handful dried mushrooms (porcini)
- 1 small spoon Marmite
- 1 small spoon soy sauce
- 10 sun-dried tomatoes
- 1.5 kg mashed potatoes
- 1 small bunch thyme
- 1 bunch kale
- 1 mustard
- 1 brown sauce
- 1 ketchup
Equipment
large panwooden spoonknifemeasuring jugsmall bowl
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