Rustic Provençal Cottage Pies

Servings

4 ramekins, or one large casserole

Prep Time

40 minutes

Cook Time

30 minutes

Cuisine

Canadian

Category

Main Dish

Rustic Provençal Cottage Pies

Ingredients

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    • 1 cup small brown or green lentils, rinsed
    • 2 cups water
    • 1 bay leaf
    • Pinch salt
    • ½ small onion, diced
    • 1 cup diced carrots
    • 1 stalk celery, diced
    • 2 cloves garlic, minced
    • 4 oz (115 g) fresh mushrooms, button, shiitake or mushroom or your choice
    • 1 tsp dried thyme
    • 1 ¼ cup vegetable broth
    • ½ cup green peas, frozen or fresh
    • 1 tbsp tomato paste
    • 1 tbsp light soy sauce or 1-2 tsp regular soy sauce
    • ½ tsp smoked paprika

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    • 5 cups cauliflower florets

    • ½ cup vegan cream cheese (I purchase mine at Save On Foods)

    • 1 tbsp basil pesto or 1/8 cup chopped fresh basil
    • 1 tbsp finely chopped sun-dried tomatoes in oil
    • 1 tbsp nutritional yeast
    • Salt, to taste

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    • 1/3 cup walnut pieces (other nuts also work, as will sunflower or pumpkin seeds)
    • 1 tsp olive oil
    • ½ tsp dried thyme
    • 1 tsp nutritional yeast
    • Pinch salt

    Directions

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      1. In a small saucepan, combine the rinsed lentils, water, and bay leaf. Add a pinch of salt. Cover and bring to a boil. Reduce heat and simmer about 20 minutes, until lentils are tender and water has been absorbed. Remove bay leaf; fluff with a fork; cover and set aside. (Lentils can be cooked ahead and refrigerated until ready to use.)

      2. Meanwhile, in a large sauté pan, sauté the onion, carrots and celery in a small amount of oil over medium to medium-low heat. Sprinkle with some salt; cook about 10 minutes, until carrots begin to soften.

      3. While the mixture is cooking, halve the mushrooms and then thinly slice each half. Then, add the garlic, sliced mushrooms and thyme to the pan and sauté several minutes, until the moisture from the mushrooms has cooked off.

      4. Add the vegetable broth, peas, tomato paste, soy sauce and smoked paprika. Stir to combine. Then add the cooked lentils. Stir. Taste and adjust seasonings to create a rich full flavoured sauce. Set aside to cool. (Mixture can be made ahead and chilled until ready to use.)

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      1. Bring a steamer* to a boil. Season the water with some salt. Reduce heat and add the cauliflower florets to the steamer basket. Cover and steam about 20-25 minutes, until the cauliflower is very soft when pierced with a fork. Transfer the florets to a clean tea towel; let cool about 5 minutes. During this time the excess water will be absorbed by the towel and the florets will dry slightly. Drain the water from the steamer pot. Transfer the cooled florets back to the steamer pot. With a potato masher or hand-held mixer, puree the cauliflower. Add the cream cheese, basil pesto, sun-dried tomatoes and nutritional yeast. Stir well. Season with salt; taste and adjust seasonings. Add more cream cheese if necessary. Mixture will be slightly chunky. (Cauliflower mash can be made ahead and chilled until ready to use.)

        *Steaming the cauliflower is important to ensure that it doesn’t become waterlogged. If they are cooked in water, the cauliflower mash will have a soupy texture.

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      1. Preheat oven to 375°F.

      2. Grease four 4 1/2” mini Dutch ovens, or one 8” casserole dish. Evenly spoon the lentil mixture including the sauce into the bottom of each ramekin. Spoon over the cauliflower mash and spread evenly over the top. Sprinkle over the nut crumble (see below). Set each pie on a cookie sheet to catch any spills. Bake for 30 minutes, or until bubbly. Let cool 10 minutes before serving.

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      1. In a blender or smoothie cup, finely chop the nuts or seeds. Transfer to a small bowl and add the olive oil, thyme, nutritional yeast and salt. Blend well with your fingers; sprinkle evenly over each pie.
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