this cottage pie is like a stomach hug
David and Stephen Flynn of The Pleased Pear cafes, cookbooks, classes and foodstuff production company, are guest chefs in The Irish Times Wellbeing Thirty day period kitchen this week, sharing dishes from their freshly posted e book, The Delighted Health and fitness Program.
irishtimes.com/wellbeing
COTTAGE PIE WITH SWEET POTATO MASH AND CORIANDER DRIZZLE
This easy bake tastes even far better on working day two. Provide with a simple green salad. It tastes like a tummy hug and will make a wonderful family supper or a chilly lunch the future day
Serves 6-8 (can take 60 minutes)
Ingredients
2 medium carrots or parsnips
100g environmentally friendly beans
3 x 400g tins cooked Puy lentils or other eco-friendly or brown lentils
6 sprigs of fresh thyme
2 bay leaves
A pinch of salt
3 tablespoons tamari/soy sauce
750ml veg inventory
½ teaspoon ground black pepper
Mash:
750g sweet potatoes
250g potatoes
1 teaspoon salt
100ml non-dairy milk
A pinch of floor black pepper
Coriander product:
}100g cashew nuts
65ml h2o
15g fresh new coriander
1/3 teaspoon garlic powder
½ teaspoon salt
1 teaspoon balsamic vinegar
Strategy
1. Preheat the oven to 180levels Celsius/200 levels.
2. Put the cashews nuts into a bowl, include with boiling h2o and leave to soak for 10 minutes.
3. Chop the sweet potatoes and common potatoes into uniform chunk-size parts so that they will cook dinner evenly. Place them into a medium pan, cover with h2o, carry to the boil and cook right up until tender, about 20-25 minutes.
4. Grate the carrots or parsnips. Trim the environmentally friendly beans and lower them in 50 %. Drain and rinse the lentils. Decide the leaves off the thyme sprigs.
5. Set yet another medium pan on a superior heat and add the grated carrot or parsnip. Incorporate the thyme leaves, bay leaves and a pinch of salt, mix properly and cook dinner for 3 minutes, stirring often. Insert the drained lentils and the tamari/soy sauce, then gradually incorporate the veg stock. Include the black pepper, deliver to the boil, then lower to simmer, permitting the inventory slowly but surely evaporate for 10 minutes, stirring at times.
6. Meanwhile, make the coriander cream. Drain and rinse the soaked cashew nuts. Set them into a blender with the relaxation of the coriander product ingredients (reserving a several coriander leaves for garnish) and blend till pleasant and sleek.
7. If the lentil mixture is dry when it has thickened, incorporate 2 tablespoons of h2o and ½ tablespoon a tamari/soy sauce and year. Include the green beans and stir them by the very hot lentil combination, permitting them cook for a minute or two. Eliminate from heat and set aside.
8. Drain the potatoes, then place them back again into the pan and incorporate 1 teaspoon of salt and the non-dairy milk. Mash it all jointly until finally lovely and sleek.
9. Get rid of the bay leaves from the lentil and veg combination, then spoon into a 28cm x 20cm baking dish. Drizzle around half the coriander cream, and distribute the sweet potato mash evenly on best. Bake in the preheated for 25 minutes, until finally the leading crisps.
10. Just before serving, drizzle about the rest of the coriander cream and garnish with the reserved coriander leaves.
Recipe from The Joyful Wellbeing System, by David and Stephen Flynn, revealed by Penguin Lifestyle. thehappypear.ie
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