Ingredients for Seasonal vegetable pie with pumpkin mash and West Country cheddar crumb
- Filling
- 200 g speckled lentils
- 2 leeks
- 4 small onions
- 2 cloves garlic
- 4 small carrots
- 5 small beetroot
- 1/2 savoy cabbage
- Handful spinach
- 150 ml red wine
- Sprig rosemary
- 2 bay leaves
- 650 ml stock
- 1 tsp cornflour
- 1 tsp tomato purée
- Topping
- 50 g breadcrumbs
- 30 g cheddar
- Generous pinch black pepper
- 900 g mashed potato/pumpkin
- 1 tbsp butter
Cooking Instructions for making Seasonal vegetable pie with pumpkin mash and West Country cheddar crumb
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.
In a separate pan cook the lentils in stock or salted water.
Once the alliums have softened, add all the other veg and mix well.
Source yourself some rosemary and clean it up. I used three evenly sized pieces.
Add the rosemary sprigs and bay leaves to the pan along with the vegetables.
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.
Add the stock and lentils and mix well. Always taste the stock first to get a sense of how much salt you are adding.
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.
I set a timer to remind me to stir every 10 mins so I didn’t forget, if your house is as busy as mine you might want to do the same!
Mash together pumpkin and potatoes with butter, salt and pepper until you reach an even consistency.
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.
Build the pie! First the filling, then the mash topping and finally the cheese crumb.
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!
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