Pie in a British sense of the word, a meal prepared so that the stuffing goes on the bottom of the tray and is covered with a ”protective” layer of (mostly) dough or pastry which you then finish in the oven. Gardener’s pie is a vegetarian version of cottage pie (minced beef) which is a version of shepard’s pie (minced lamb) where all the ingredients are topped with mashed potato and then baked. In this story the main ingredient is red lentil (substitute for meat) and the topping is grated sweet potato.
Ingredients for 4 regular sized eaters:
- 2 leeks
- 1 onion
- 2 carrots
- 2 celery sticks
- 1 garlic clove
- 150 g of red lentils
- 100 g of frozen peas
- 1 large sweet potato
- 0,2 l of tomato puree
- olive oil
- 40 g of Parmesan
- 0,5 l of vegetable stock
- 1/2 tspoon of ground cumin
- Wash and chop up, very finely, carrots, onions and celery (I use the hand chopper). Wash, trim and slice the leeks, add to a pot with a lug of olive oil and squashed garlic.
- Saute on a medium high heat for 10 minutes.
- Add the lentil, peas, cumin and stock. Season to taste and cook for further 20 minutes until the lentil is soft. Add the tomato sauce, simmer for two minutes and put aside.
- While the stuffing is cooking, peel and coarsely grate sweet potato. Mix with grated Parmesan and 2 table spoon of olive oil.
- Put the stuffing in a not-to-deep tray, even out and cover with sweet potato. Bake for 20 minutes on 180 Celsius degrees.
- Serve with a bunch of salad.
If you have hardcore carnivores to please, just add some minced pork (the same time you add the lentils).
Source: jamie oliver