Michael and Rachel's

Recipe Book

contents • login

Cheesy Lentil and Squash Pie

Updated: 25 Apr 2015

Ingredients

  • Garlic oil
  • 2 onions
  • 1 clove garlic, finely chopped
  • 1 tsp ground coriander
  • ¾ tbsp. ground cumin
  • 2 generous pinches cayenne pepper
  • 2.5cm fresh root ginger, finely chopped
  • 350g butternut squash (1 medium squash)
  • 75g dried red lentils, washed
  • 390g carton chopped tomatoes
  • 300ml vegetable stock
  • 500g floury potatoes
  • ½ a cauliflower, cut into florets
  • 100ml crème fraiche
  • 150g mature Cheddar

Method

  1. Heat the olive oil and add the onions; cook gently for 10 minutes until softened and starting to turn golden. Stir in the garlic, spices, and ginger, and cook for a further minute.
  2. Add the butternut squash and red lentils and toss well in the spices and onion. Pour in the chopped tomatoes and stock and mix together well. Cook over a gentle heat for about 30 minutes until the lentils are tender and the squash is soft. The sauce should thicken – add a drop more water if the lentils start to stick to the pan.
  3. While the squash is cooking, boil the potatoes in a large saucepan of water. After 15 minutes, add the cauliflower florets and cook for a further 7 minutes until both the potatoes and cauliflower are soft when pierced with a fork.
  4. Drain well, and return to the pan with the crème fraiche, cheese, and a pinch of salt and pepper. Mash well – it will remain slightly coarse.
  5. Tip the squash and lentil mixture into a baking dish (the red lasagne dish is the right size). Spoon the mash on top, leaving it rough and fluffing it with a fork. Grate over a sprinkling of parmesan cheese to ensure a crispy crust.
  6. Bake in the oven, preheated to 200C, for about 20 minutes until golden and bubbling. Alternatively, place under a hot grill for about 5 minutes, until golden and bubbling. Serve with sweetcorn. Makes four generous portions.