Serves 4
Topping:
800g potatoes, diced
25g butter/margarine
1 TBSP milk
50g mixed nuts, chopped
1 TBSP thyme
Filling:
250g red lentils
60g butter/margarine
1 leek, sliced
1 celery stick, thinly sliced
1 garlic clove, crushed
1 medium broccoli, cut into florets
250g tofu, cubed
2 tsp tomato purée
salt & pepper
1. To make the topping, boil the potatoes for 15 min, drain well and mash with the butter and milk. Stir in the nuts and thyme. Set aside.
2. Cook the lentils for 20 minutes in boiling water, until tender. Drain and set aside.
3. Melt the butter in a frying pan. Add the leek, garlic celery and broccoli and fry for 5 min. Add the tofu cubes. Stir in the lentils and the tomato purée. Season to taste and place the mixture into a shallow oven-proof dish.
4. Spoon the mashed potato on top of the lentil/tofu mixture.
5. Cook in a 180C preheated oven for 30 minutes and serve hot.
1 comment:
yummy!
some notes after making this a few times:
* use more potatoes (1kg) and increase other ingredients similarly, in order to cover our big blue dish (pictured)
* if the filling is a bit liquid (lentils are hard to drain after all), heat in the oven on its own for a few minutes before adding the potato topping
* put a few small knobs of butter on top of the potato, to give it a crispier finish
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