On Thursday, elderflower wine kept me company as I made Lentil Farmer's Pie. I didn't get flustered and the end result was the best that I have done. The wine served its purpose and was as dependable, summery and floral as ever.
|Prince Igor and some mates|
3 oz green lentils
3 oz red lentils
2 small-ish carrots
1 stick of celery
half a courgette
clove of garlic
a chilli (taking out as many seeds as you fancy depending on how hot you want it)
lots of butter
a tomato or two
pinch of mace
salt and pepper
as many potatoes as looks sensible for mash on top
bit of milk
strong cheddar cheese
1. Boil the lentils in separate pans in enough water to absorb and a bit extra until they are done. (Red lentils cook much faster than green lentils - hence the different pans. Probably 15 mins for the red lentils and 40 for the green - but that is approximate.)
2. Meanwhile, soften the butter, and put in the diced onion, crushed garlic and sliced chilli. Cook until onion is looking soft
3. Put in the diced carrot, sliced celery stick and (after a bit) the diced half courgette.
4. When the veg looks done, and the lentils are done, drain the lentils, squeeze out excess water, put them in with the veg and mix thoroughly.
5. Add plenty of salt and pepper and mix through. Put in a dash of ground mace and mix that too.
6. Put the mix into a small casserole dish, slice the tomatoes thinly and put those on top
7. Make mashed potato, mashing it with the butter and milk.
8. Put on top of the mixture
9. Grate the cheddar cheese and put on top
10. Put in the oven at Gas 6, 220 degrees, and cook for about half an hour (maybe a bit less).
11. Serve with whatever you fancy. I had chutney.