38 NewZealandWoman’sWeekly
SERVES6-8
2 HOURS
10gdriedporcini mushrooms
2 largeleeks
3 carrots
500gswede
500gceleriac
oliveoil
3 sprigsoffreshrosemary
1 tspcuminseeds
2kgpotatoes
40gunsaltedbutter
1 splashofsemi-skimmed milk
1 onion
1 tspMarmite
3 tbsptomatopurée
1 x 400gtinofgreenlentils
Preheattheovento190ºC.
In a blender,covertheporcini
with600mlofboilingwater.
Trim,washandslicetheleeks
2cmthick,thenscrubthecarrots,
swedeandceleriac,chopping
toroughlythesamesize.
Drizzle2 tbspofoilintoa
largecasserolepanona medium
heat,stripin therosemary,fry
for1 minutetocrispup,then
removetoa platewitha slotted
spoon.Addthecuminseedsand
preppedvegtotheflavouredoil,
seasonwithseasaltandblack
pepper,andcookfor 30 minutes,
stirringregularly.
Meanwhile,peelandroughly
chopthepotatoes,cookin
a panofboilingsaltedwater
for 15 minutes,oruntiltender,
thendrainwell.Mashwiththe
butterandmilk,andseasonto
taste.Quartertheonion,add
totheporciniin theblender
alongwiththeMarmiteand
tomatopurée,andwhizuntil
smooth.Pourintothevegpan
andcookfor 20 minutes,oruntil
darkandcaramelised,stirring
regularlyandscrapingupany
stickybitsfromthebottom
ofthepan.
Tipthelentils(juicesandall)
intothevegpan,bringtothe
boil,thenseasontotaste.Spoon
overthemash,placeona tray,
bakefor 30 minutes,oruntil
lightlygoldenandbubbling
attheedges,thensprinkle
overthecrispyrosemary.
Servewithsimplesteamed
seasonal greens – it’s a winner!
TIP:SometimesI swapthe
lentilsforborlottiorbutter
beans– both work really well.Allotmentcottagepie
Rootveg,porcinimushrooms,
Marmite & crispy rosemary
Veg out with
ENERGY 466kcal
FAT 12g
SATFAT 4.4g
PROTEIN 14g
CARBS 80g
SUGARS 15g
SALT 0.8g
FIBRE 13.7gVeg out with Jamie