Cook lentils in a pot of boiling water until tender. Drain. Set aside.
2
Heat the butter in a skillet over medium heat. Add the leek and cook until soft.
3
Add the garlic, thyme, carrot and celeriac. Cook until the vegetables are tender.
4
Stir in the flour, tomato paste and half of the stock. Continue to cook until slightly thickened.
5
Add remaining stock and lentils. Season generously with salt and pepper.
6
Spoon into a greased 9" x 13" casserole dish.
7
Make the topping by boiling the parsnips and potatoes together until tender. Drain.
8
Add the butter, and mash until combined but still a bit chunky. Stir in the cream. Season with salt and pepper to taste. Spread evenly over the lentil mixture.
9
Sprinkle with the cheese.
10
Bake in a 375F oven for 20-25 minutes or until the topping is light golden.
Cook lentils in a pot of boiling water until tender. Drain. Set aside.
2
Heat the butter in a skillet over medium heat. Add the leek and cook until soft.
3
Add the garlic, thyme, carrot and celeriac. Cook until the vegetables are tender.
4
Stir in the flour, tomato paste and half of the stock. Continue to cook until slightly thickened.
5
Add remaining stock and lentils. Season generously with salt and pepper.
6
Spoon into a greased 9" x 13" casserole dish.
7
Make the topping by boiling the parsnips and potatoes together until tender. Drain.
8
Add the butter, and mash until combined but still a bit chunky. Stir in the cream. Season with salt and pepper to taste. Spread evenly over the lentil mixture.
9
Sprinkle with the cheese.
10
Bake in a 375F oven for 20-25 minutes or until the topping is light golden.
