This is a great one-pot meal full of veggie goodness. It’s not really that different from a Shepherd’s pie but instead of mashed potatoes you use sliced one which go lovely a crisp. It’s a traditional dish from Lancashire and reminds me of the TV series Coronation Street where this always seemed the most popular dish in the local pub. This will serve 4 people.
So what do you need?
- 3-4 tbsp. vegetable / olive oil
- 1 chopped onion
- 4 cloves of crushed garlic
- 250g sliced mushrooms
- 1 carrot
- 1 parsnip or 1/2 daikon radish
- 100g brown lentils
- 100g pearl barley
- 700ml vegetable stock
- 1 cup peas / chopped green beans
- 10g porcini mushrooms (optional)
- 1 tsp. of marmite / 1 tbsp. soy sauce
- 1 tsp. dried herbs
- 1 tbsp. fresh dill (optional)
- 1/2 tsp. (celery) salt
- 2 tsp. gravy powder (Bisto) or corn flour
- 1 tsp. freshly ground pepper
- 2 large potatoes
So what do you do?
In a 20 – 25cm casserole dish heat up 2 about 2 tbsp. of oil and add the onion and fry for a few minutes then add the garlic, mushrooms and celery salt and fry for a few more minutes. Meanwhile peel and cube the carrot and parsnip / daikon radish and then add these to the pot. Next add the lentils and barley and cover well with stock add the dried herbs, pepper and marmite / soy sauce and cover. Simmer for 30 mins. Check after about 20 mins and stir, and add more stock / water if necessary you want to keep the vegetables just covered in liquid. At this point add the peas / beans, dill and porcini mushrooms and cook for another 10 mins. Mix the gravy powder with a little water and mix it into the veggies, again make sure that there is enough liquid to just cover the veggies. Pre-heat your oven to 200 degrees C / 4000 F. Slice the potatoes thinly and blanch in boiling water for a minute or two and the drain them and toss them in a little oil (or melted butter if you prefer) and a pinch of salt and pepper. Place the potato slices overlapping in layers on top of the casserole and put in the oven for about 45 mins until the potatoes are golden on top. It goes well with some mustard on the side!