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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Slow Cooked Red Wine & Root Vegetable Shepard’s Pie

Slow Cooked Red Wine & Root Vegetable Shepard’s Pie

Slow Cooked Red Wine & Root Vegetable Shepard’s Pie

250 ml Red wine
500 ml Veg Stock
900 g Potato
150 g Puy Lentils
2 Medium Parsnips
4 Medium Carrot
1 Small Swede
2 Medium Onion
3 Cloves Garlic
1 Bag Bouquet Garni
1 Bay Leaf
1 Tablespoon Tomato Paste
4 Tablespoons Olive Oil
1 Tablespoon Flour

Mash the garlic into a paste and thickly slice the onions. Heat 2 Tablespoons of olive oil in a deep pan and cook the garlic and onions until soft.

Roughly chop all the rest of the veg and add to the pan. Cook for a further 5 minutes. Then add the tomato puree and cook for a further minute, stirring well to combine with the vegetables. Then add the flour and cook for another minute or so.

Pour the wine into the pan and turn the heat to high. stirring to make sure that the mixture doesn’t stick. Cook until the alcohol has reduced to half its size. Then add the stock, bouquet garni, bayleaf and lentils and transfer to an oven dish. Place in an oven proof dish, cover, and cook in a 150˚c oven for 1hr and a 1/2.

When the vegetables have around 40 minutes left peel and quarter the potatoes. Place in a pan and cover with salted water. Bring to the boil and simmer until soft. This should take about 30 minutes. Drain the water. Add 2 Tablespoons of olive oil to the potatoes and mash until smooth. Leave to rest.

When the vegetables have finished cooking, remove the dish from the oven and cover with a thick layer of the potato mash. Turn up the oven to 200˚c and return the dish to the oven. Cook for a further 30 minutes, until the top of the potato begins to brown.
Serve immediately.

from: lowlyfood.com
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