NEED TO KNOW
|Type of dish||Casserole|
|Cooking time||30 min - 1 hour|
This is just like Mum used to make, but without the fatty mince and mashed spuds.
LENTIL SHEPHERD'S PIE
|1/2 cup brown lentils|
|2 onions (1 whole, 1 chopped)|
|1 bay leaf|
|500g cauliflower, broken into florets|
|1/3 cup low-kilojoule ricotta|
|olive oil spray|
|1 large carrot, diced|
|150g mixed mushrooms, halved if large|
|1 garlic clove, crushed|
|400g can diced tomatoes|
|freshly ground pepper|
|1/3 cup grated parmesan|
|400g steamed broccoli|
|1. Place lentils, whole onion and bay leaf in a saucepan. Cover with 2 cups water, bring to the boil and simmer for 40 minutes or until lentils are tender. Drain; discard onion and bay leaf.
2. Meanwhile, steam cauliflower for 15 minutes or until very soft. Transfer to a bowl and mash with ricotta to make a coarse purée.
3. Lightly spray a frying pan with oil. Cook chopped onion, carrot, mushrooms and garlic for 8 minutes, stirring, until softened and golden. Stir in tomatoes, lentils and ¼ cup water. Season with pepper, then spoon mixture into an ovenproof dish.
4. Top with cauliflower mash and parmesan. Bake for 30 minutes until the cheese is golden. Serve with broccoli.
From Crunch Time Cookbook by Michelle Bridges.
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