Lentils and mashed potatoes are often a vegan’s closest ally at the dining table. But making a thoughtful main out of these, with a dash of whisky can make the heart grow fonder.
For a filling, mash-topped vegan whisky lentil pie
For the lentil base:
For the garlic mashed potatoes:
Then you’ll have to…
Coat the bottom of a medium saucepan with olive oil and place it over moderate heat. Once the oil is hot, add the carrots, onion, leek, and garlic. Sauté for about five minutes until the onions are soft. Add the whisky and thyme and bring to a simmer. Cook for about three minutes until the whisky has almost evaporated. Now, add the vegetable broth and lentils. Cover and simmer until the lentils are tender. It should take about 25-30 minutes. Take off heat and drain the excess liquid (if any). Now, stir it in Worcestershire sauce, liquid smoke, and peas. Once done, season with salt and pepper to taste.
While the lentils are cooking, place the potatoes in a large pot and cover it with water. You may also add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook for about 20 minutes until the potatoes are tender. Remove from heat and drain well. Transfer the potatoes back to the pot and mash using a potato masher. Stir in garlic, milk, and olive oil. Finally, season with salt and pepper to taste.
Preheat the oven to 400º and tip the lentil mixture into an eight inch by eight-inch baking dish. Press down gently to form a uniform layer with a spatula or spoon. Top with mashed potatoes and carefully smooth out till the edges to create a seal. Bake for about 30 minutes and stop when brown spots appear on the top. Remove your pie from the oven and allow it to cool for 10 minutes before serving.
So what are you waiting for? Grab the ingredients from the nearest supermarket and prepare a perfect midweek dinner.
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When bad weather forced a transatlantic flight to return to Foynes Port, Limerick, in the winter