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February 05, 2019

Ingredients: (serves two)

  • 500g mashed potato
  • 1 small chopped onion
  • 1 medium carrot finely chopped
  • 120g (drained weight) of tinned cooked brown lentils 
  • 400g tinned chopped tomatoes
  • 50g chestnut mushrooms finely chopped
  • 1 clove of garlic peeled and chopped
  • 1 stick of celery finely chopped
  • 2 teaspoons of dried mixed herbs
  • 1 teaspoon olive oil
  • 100ml vegetable stock
  • Freshly ground pepper to taste
  • 25-30g grated cheddar cheese
  • Two desert spoons of Calder’s Kitchen Chillililli

Method:

  1. Preheat oven to 190C / Gas mark 5.
  2. Heat oil in in a non-stick frying pan and sauté the onions on a medium heat for 3-5mins until they soften but not brown.
  3. Add the garlic, celery, mushrooms, carrot, herbs, drained lentils, tinned tomatoes and stock to the frying pan. Stir well and bring to simmer.
  4. Cover the frying pan and cook for 10mins making sure the mixture does not dry up (add a little water or more stock if necessary). 
  5. Turn off heat and season the sauce to taste with black pepper then stir in the Calder’s Kitchen Chillililli. 
  6. Place the sauce into a two-person baking dish and then spoon on the mashed potato using a fork to create small spikes of potato.
  7. Sprinkle with the cheese and bake in the oven for 15-20mins or until the potato topping is golden brown.

Serve on its own, or with a crisp green salad, or a green vegetables.


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