麻豆约拍

Meatless Monday Shepherd's Pie

• 175g peeled carrots, cut into 2cm dice
• 175g peeled parsnips cut into 2cm dice
• 175g peeled turnips, cut into 1cm dice
• 3 tablespoons cooking oil
• 25g butter
• 2 sticks celery, chopped
• 2 onions, peeled and chopped
• 2 cloves garlic, minced
• 2 sticks rosemary leaves, chopped
• 2 tablespoons tomato puree
• 25g dried porcini mushrooms soaked in 100ml boiling water
• 100g green lentils
• 125g mushrooms, chopped.
• 500ml vegetable stock
• 1 tablespoon horseradish sauce
• 1 teaspoon smoked chilli paste ( optional)
• 2 tablespoons brown sauce
• 750g potatoes
• 75g grated sharp cheddar
• 2 tablespoons sour cream

Heat a large frying pan and add 2 tablespoons of the oil.

Add the carrots, parsnips and turnip and cook on high heat for a minute. Lower the heat and cook until golden.

Add the butter, celery, garlic and onions and cook gently for a further 5 minutes. Add the tomato puree and cook for 30 seconds.

Add the stock and bring to the boil.

Add the lentils. Chop the porcini and add them and their liquor. Simmer for 30 minutes or until vegetables and lentils are soft. Peel and boil the potatoes until soft. Season with salt and mix in the cheddar and sour cream.

Fry the mushrooms in the remaining oil and add to the mixture with the horseradish, chilli paste and brown sauce.

Place in a baking dish. Spoon the potato mixture on top and smooth off.

Bake at 180oc for 20 minutes or until golden and bubbling.

Serve.

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Nutmeg and Pepper Baked Cabbage

• 1 sweetheart cabbage
• 2 small onions, peeled
• 100ml vegetable stock
• 25g butter
• 陆 teaspoon ground nutmeg
• few grinds fresh black pepper

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Cut each onion in half through the root and cut each half in 4 wedges through the root. Place in a buttered baking dish.

Quarter the cabbage through the stalk and remove the stalk at the bottom. Place ontop of the onions.

Dot the butter over the cabbage and season with the nutmeg and pepper.

Pour the stock into the bottom of the dish and cover with tin foil.

Bake in a 180oc oven for about 25 minutes or until cabbage is cooked.

Drain off liquid and serve.

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