Veg Boxes
choose your fav
Cottage Pie With Cauliflower And Celeriac Mash
MASH
2 small / medium cauliflowers (750g florets)
1/2 small celeriac, peeled and cut into 2 cm cubes (150g)
3 tbsp extra virgin olive oil (or butter if not dairy free)
Salt to taste
FILLING
2 tbsp extra virgin olive oil (plus more to serve)
2 medium carrots, 1 cm cubes
2 ribs celery, 1 cm cubes
1 large parsnip, 1 cm cubes
1 small / medium leek, 1 cm cubes
3 cloves garlic, minced
150 g wild mushroom mix, sliced (or brown if you prefer)
1/2 cup red wine
3 tbsp tomato puree
1 tbsp coconut aminos or GF tamari soya sauce
1 tbsp sweet white miso
1 tbsp rosemary, chopped (or 1.5 tsp dried)
1 tbsp fresh thyme leaves, chopped (or 1.5 tsp dried)
2 bay leaves
Salt and Pepper to taste
1 packet (250g) cooked puy lentils or tin of green or puy, drained + rinsed
1 cup veggie stock (or chicken if not vegan)
MASH
Place the cauliflower florets and celeriac in a large soup pan. Cover with boiling water and a pinch of salt. Bring to the boil then reduce to a medium simmer cook for about 30 minutes until soft.
FILLING
Preheat the oven to 190C / 170 fan.
Heat 2 tbsp of olive oil in a clean large soup pan. Add the carrots, celery, parsnip and fry for 3 minutes on a medium heat. Add the leeks for 4 minutes and then the garlic and mushrooms for 3 - 4 minutes until all are soft and slightly golden.
Add the red wine, tomato puree, coconut aminos, miso, herbs and salt + pepper and cook for 2 minutes until the red wine cooks off a bit.
Add the lentils + stock and reduce the heat a touch to a medium / low simmer cooking for about 10 minutes until nice and thick and it looks about right for a filling. It should still have a nice bit of sauce and moisture.
Transfer the filling to an 11 x 8 inch baking dish.
Drain the mash in a collander. Add back to the pan and dry off for 3 - 4 minutes, stirring regularly so it doesn't stick. turn off the eat and really pat the mash with kithcen foil. This is essential to stop it turning to soup when you put in the blender. Add the mash to a high speed blender with the olive oil or butter. Blitz, scraping the sides, several times until super smooth. This may take about 1 minute. Season with salt to taste.
Add mash to the filing and smooth with a spatula.
Bake for 25 minutes until the filling starts to bubble up the sides. Top with a good drizzle of olive oil and fresh thyme.
www.modernfoodstories.com
2 small / medium cauliflowers (750g florets)
1/2 small celeriac, peeled and cut into 2 cm cubes (150g)
3 tbsp extra virgin olive oil (or butter if not dairy free)
Salt to taste
FILLING
2 tbsp extra virgin olive oil (plus more to serve)
2 medium carrots, 1 cm cubes
2 ribs celery, 1 cm cubes
1 large parsnip, 1 cm cubes
1 small / medium leek, 1 cm cubes
3 cloves garlic, minced
150 g wild mushroom mix, sliced (or brown if you prefer)
1/2 cup red wine
3 tbsp tomato puree
1 tbsp coconut aminos or GF tamari soya sauce
1 tbsp sweet white miso
1 tbsp rosemary, chopped (or 1.5 tsp dried)
1 tbsp fresh thyme leaves, chopped (or 1.5 tsp dried)
2 bay leaves
Salt and Pepper to taste
1 packet (250g) cooked puy lentils or tin of green or puy, drained + rinsed
1 cup veggie stock (or chicken if not vegan)
MASH
Place the cauliflower florets and celeriac in a large soup pan. Cover with boiling water and a pinch of salt. Bring to the boil then reduce to a medium simmer cook for about 30 minutes until soft.
FILLING
Preheat the oven to 190C / 170 fan.
Heat 2 tbsp of olive oil in a clean large soup pan. Add the carrots, celery, parsnip and fry for 3 minutes on a medium heat. Add the leeks for 4 minutes and then the garlic and mushrooms for 3 - 4 minutes until all are soft and slightly golden.
Add the red wine, tomato puree, coconut aminos, miso, herbs and salt + pepper and cook for 2 minutes until the red wine cooks off a bit.
Add the lentils + stock and reduce the heat a touch to a medium / low simmer cooking for about 10 minutes until nice and thick and it looks about right for a filling. It should still have a nice bit of sauce and moisture.
Transfer the filling to an 11 x 8 inch baking dish.
Drain the mash in a collander. Add back to the pan and dry off for 3 - 4 minutes, stirring regularly so it doesn't stick. turn off the eat and really pat the mash with kithcen foil. This is essential to stop it turning to soup when you put in the blender. Add the mash to a high speed blender with the olive oil or butter. Blitz, scraping the sides, several times until super smooth. This may take about 1 minute. Season with salt to taste.
Add mash to the filing and smooth with a spatula.
Bake for 25 minutes until the filling starts to bubble up the sides. Top with a good drizzle of olive oil and fresh thyme.
www.modernfoodstories.com