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Puy de Dôme pie – a puy lentil and aduki bean shepherd’s pie

August 30, 2010

Ain’t no mountain pie enough?

We live just over an hour away from the amazing Puy de Dôme. This vegan take on the shepherd’s pie, using puy lentils and aduki beans, is our tribute to this natural monument.

Puy de Dôme Pie

Puy de Dôme

200g aduki beans (soaked over night – or in boiling water for 3 hours) and cooked on a rolling boil for about 45 mins (or 400g of tinned aduki beans)
200g puy lentils (rinced in cold water) cooked for 25minutes (or 400g of brown or green lentils)
1 Large onion (diced)
2 large carrots (diced)
4 medium mushrooms (diced)
4 plump cloves of garlic, chopped)
1 carton of passata
1 tblsp tomato puree
1 cube veg boullion (or tsp of veg bouillon powder)
200mls red wine
2 tsp sweet paprika
½ tsp hot paprika
½ tsp smoked paprika
Tsp chopped fresh thyme
Tsp oregano
Lots of black pepper

Fry the onion and mushrooms in olive (or sunflower) oil until the onions are soft. Add the garlic. Add carrots.
Add wine and herbs (if dried)
Bring to boil then turn down heat and cook until carrots start to soften (about 5-10mins).
Add the rest of the ingredients. Simmer gently, adding water from the potatoes (see below), if necessary until it resembles a thick stew (bear in mind that more water will be absorbed during the oven cooking process.

Meanwhile…
1 ½ kg potatos – pealed chopped quite small and boiled, with ¼ tsp salt, until soft. Drain and reserve the liquid to add to the mixture above, as required.
Put 50 cl of the liquid back into the potatoes. Add 25mls of whichever milk you prefer (we like oatmilk for this recipe) 1 tsp grainy mustard. 1 heaped tsp hot Dijon mustard (add more or less to your taste). 1 tblsp vegan margarine. Mash until you can mash no more. The mash should be creamy. (If you want you can add cooked finely chopped leaks or onions to the mash)

Set the oven to 180 degrees c
Take 4 -6 cocottes (or if you want one rectangular lasagne dish). Distribute the bean mixture between the cocottes.
Pile the mash on top of the mixture and fashion it into a volcano shape (this is playing with your food – don’t tell your mother!).
Once your artistic masterpieces are complete sprinkle with some paprika (this together with the leaks – if you have added them to the mash – will give the appearance of vegetation growing up the Puy. Kind of.)
Pop in the oven for 30 minutes, until the mashed potato is browned.
Serve with grean beans, peas or salad.

Why not come and visit the Puy de Dôme and sample delicious vegetarian and vegan food at the same time. 3placedesarbres.com is a vegetarian B&B in la Creuse, just over an hour from the Puy de Dôme

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