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Seasonal vegetable pie with pumpkin mash and West Country cheddar crumb
Introduce
Chef :
Sam MeadleySeasonal vegetable pie with pumpkin mash and West Country cheddar crumb
It’s November, it’s getting dark and cold. It's time for seasonal comfort food. This will warm you right up.
Ingredient
200 g
speckled lentils
2
leeks
2 cloves
garlic
1/2
savoy cabbage
Handful
spinach
150 ml
red wine
Sprig
rosemary
650 ml
stock
1 tsp
cornflour
1 tsp
tomato purée
50 g
breadcrumbs
30 g
cheddar
900 g
mashed potato/pumpkin
1 tbsp
butter
Cooking instructions
* Step 1
Chop the onion, leek and garlic and add to a pan with a little oil to cook until they start to soften. At the same time chop all the other veg.
* Step 2
In a separate pan cook the lentils in stock or salted water.
* Step 3
Once the alliums have softened, add all the other veg and mix well.
* Step 4
Source yourself some rosemary and clean it up. I used three evenly sized pieces.
* Step 5
Add the rosemary sprigs and bay leaves to the pan along with the vegetables.
* Step 6
Measure the wine into a glass and add to the pan. Cook for a few minutes to led it reduce. You can see in the last image here it will reduce significantly.
* Step 7
Add the stock and lentils and mix well. Always taste the stock first to get a sense of how much salt you are adding.
* Step 8
Assuming you used hot stock, you can turn the heat down now and put a lid on your pan for 30 mins or so until everything is evenly cooked.
* Step 9
Mash together pumpkin and potatoes with butter, salt and pepper until you reach an even consistency.
* Step 10
Now for the topping. Find yourself some lovely West Country cheese like this cheddar from Godminster. Mix with breadcrumbs and a good amount of black pepper.
* Step 11
Build the pie! First the filling, then the mash topping and finally the cheese crumb.
* Step 12
Bake at 180°C for about 30 mins, until the crumb start to turn golden. Mine could have been in longer, but I couldn't wait. Bon appétit!
Note: if there is a photo you can click to enlarge it
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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