Thanks, Graham!

On Fri, 11 Mar 2016 09:09:11 -0700, graham > wrote:

> I needed some Puy-style lentils for a recipe a few months ago and the
> only bag available in the local s/m was quite large, so I had a lot left
> over. I decided to make a vegetarian “Shepherds’ Pie” basing it on one I
> found in an old cookbook.
>
> 1 cup green lentils
> ½ cup split peas
> ~3 cups water
> 1 medium to large onion finely chopped
> 3 medium carrots, chopped
> 3 celery sticks, chopped
> 1 red sweet pepper (capsicum) chopped
> 3 garlic cloves, crushed
> Oregano – I used about half a handful of leaves stripped from the plant
> I have in the kitchen.
> S&P, Tabasco and Worcestershire sauce
>
> Topping
> ~2lbs of floury potatoes, boiled and mashed with milk or light cream and
> butter.
> 1 shallot finely chopped
> ~4oz grated cheddar
>
> Simmer the lentils and peas until soft. In future I will bring each to a
> boil for a few minutes the night before and leave them to soak until the
> next day before cooking them to softness as after one hour, they were
> still a bit “al dente”.
> Soften the vegetables with butter in a large pan. Add the drained
> lentil/pea mix (mash some of it) to the vegetable mix with about 2 tsp
> Worcester sauce, about 1/2tsp Tabasco, S&P and put the mix into a large
> pie dish.
> Soften the shallot in butter and add to the potato with the cheese and
> mix. Spoon onto the veggie mix and bake at 375F for about 30 minutes to
> brown.
>
> Although the mix was delicious, I found it a bit heavy so next time I’ll
> loosen it with a little stock or the pea/lentil water. I will also add
> some parmesan with the cheese. I bought just over 2lbs of potatoes but
> as usual, had to cut away some blemishes.


--

sf