Ingredients
- 4 shallots, peeled & quartered
- 2 celery sticks
- 3 cloves garlic
- 2 carrot, peeled, sliced fine on an angle
- 300g chestnut mushrooms, small ones left whole, big ones cut in half
- 200g swede, peeled & cubed
- 2 sprigs rosemary
- 2 springs thyme
- 1 x 250g pouch Merchant Gourmet Puy Lentils
- 2 tbsp tomato puree
- 3 tbsp plain flour
- 250ml red wine
- 500ml vegetable stock
- 1 bay leaves
- 2 tbs balsamic vinegar
- 1 tbsp marmite
- 2 tbsp soy sauce
- 1/2 tsp black pepper
- 1 tsp sea salt
- 4 large Maris Piper potatoes, peeled & cut into inch thick discs
- 1/2 cup vegan butter
- 3 tbsp extra virgin olive oil
- 1 litre vegetable stock
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tsp sea salt
- Pinch ground white pepper
Potato Fondant Topping
Instructions
- Preheat your oven to 180C.
- Place a casserole dish over a medium heat & add a little oil.
- When the pan is hot add the shallots along with the garlic, celery, mushrooms, swede, rosemary, thyme + a pinch if salt & pepper. Sauté the mixture for 3-4 minutes then add the tomato puree & plain flour. Turn the heat down low & cook the mixture for a further 2 minutes, stirring often.
- Deglaze the pan with the red wine & vegetable stock then let the wine bubble away for 2 minutes to cook off the alcohol then add the Merchant Gourmet Puy Lentils, bay leaf, balsamic vinegar, marmite & soy sauce.
- Let the stew bubble away for 10 minutes. Stirring every now and then.
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Meanwhile, for the potato fondants place a roasting tray over a low heat on your stove top. Add the butter, oil, stock, herbs & seasoning, then heat gentle for 2 minutes before add the potatoes. Cover over the tray with foil, then place it into the oven for 30 minutes.
Place a lid on the casserole dish then place the store into the oven for 25 minutes. - Once the fondants are golden & the casserole has thickened, serve up. I like to lay a few fondants in the casserole before serving.
- Serve with steamed vegetables.
Good to know!
Puy Lentils are a super handy and convenient source of plant based protein, fibre, essential vitamins & minerals.
2 comments
Forgive me if I have missed something but what happens to the carrots in the method?
Can’t quite follow this recipe. On instruction number 6 & 7, it suggests the potatoes would go brown when covered in foil. Presumably you have to fry them first before covering to make them brown? 1Ltr of stock on the 4 potatoes seems an awful lot, other recipes suggest about 200ml for 6 potatoes?
Not sure at number 4 how one deglazes a pan with red wine – is this on top of the sautéd vegetables?
Also at number 6, it says “place a lid on the casserole dish then place the store into oven for 25 mins.” – not sure what “store” should say. Anyway, the recipe sounds good so I shall give it a go, but will be interested on your comments.