serves
6-8
prep
35 minutes
cook
1:15 hour
difficulty
Easy
serves
6-8
people
preparation
35
minutes
cooking
1:15
hour
difficulty
Easy
level
Ingredients
- 10 g dried porcini mushrooms
- 2 large leeks
- 3 carrots
- 500 g swede
- 500 g celeriac
- olive oil
- 3 sprigs fresh rosemary
- 1 tsp cumin seeds
- 2 kg potatoes
- 40 g unsalted butter
- 1 splash semi-skimmed milk
- 1 onion
- 1 tsp Marmite
- 2 tbsp + 1 tsp (45 ml) tomato purée
- 1 400 g tin green lentils
Instructions
- Preheat the oven to 190ºC (375ºF/gas mark 5). In a blender, cover the porcini with 600 ml of boiling water. Trim, wash and slice the leeks 2cm thick, then scrub the carrots, swede and celeriac and chop to roughly the same size. Drizzle 1½ tablespoons of oil into a large casserole pan on a medium heat, strip in the rosemary, fry for 1 minute to crisp up, then remove to a plate with a slotted spoon. Add the cumin seeds and prepped veg to the flavoured oil, season with sea salt and black pepper, and cook for 30 minutes, stirring regularly.
- Meanwhile, peel and roughly chop the potatoes, cook in a pan of boiling salted water for 15 minutes, or until tender, then drain well. Mash with the butter and milk, and season to taste.
- Quarter the onion, add to the porcini in the blender along with the Marmite and tomato purée and whiz until smooth. Pour into the veg pan and cook for 20 minutes, or until dark and caramelised, stirring regularly and scraping up any sticky bits from the bottom of the pan.
- Tip the lentils (juices and all) into the veg pan, bring to the boil, then season to taste. Spoon over the mash, place on a tray, bake for 30 minutes, or until lightly golden and bubbling at the edges, then sprinkle over the crispy rosemary.
- Serve with simple steamed seasonal greens – it’s a winner!
Note
Sometimes I swap the lentils for borlotti or butter beans – both work really well.
© Jamie Oliver Enterprises
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
