Serves:
600
g
regular potatoes and sweet potatoes
20
g
butter
0.5
onion(s)
1
carrot(s)
1
garlic clove(s)
1
celery stick(s)
0.25
tbsp
ground coriander
5
g
fresh thyme
175
g
chestnut mushrooms
6
sun-dried tomatoes
1
tbsp
balsamic vinegar
50
ml
vegetable stock
200
g
tinned lentils
200
g
tinned chickpeas
Recipe submitted by: Emma Kinsman (Danone)
Equipment needed: Oven, hob, potato masher, pot, oven tray, peeler, knife and chopping board
Preheat the oven to 200°C/400°F/gas 6.
Peel and chop all the potatoes into rough 2cm chunks.
Place potatoes into large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, or until tender, adding the sweet potatoes after 5 minutes.
Drain and leave to steam dry, then return to the pan with the butter and a pinch of sea salt and black pepper. Mash until smooth, then set aside.
Peel and finely slice the onion, carrots and garlic cloves, then trim and finely slice the celery. Add it all to a medium pan over a medium heat with a good splash of oil.
Add coriander and thyme leaves to pan and cook for around 10 minutes, or until softened.
Meanwhile, roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with the balsamic vinegar and some of the sun-dried tomato oil from the jar (just add olive oil if no sun-dried tomatoes available)
Cook for a further 10 minutes, then stir in the vegetable stock, lentils and chickpeas (juice and all), then leave for 5-10 minutes, or until thickened and reduced.
Spread the mash over the top, scuffing it up with the back of a spoon.
Place in oven under the grill for a further 2 to 3 minutes, or until golden.
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