Rustic Vegetable Pie

Baking and Desserts | Argentinian cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe from a popular cooking book 'Vegetables' (© Cooking Enterprises Limited, 2019). Food Photography: David Loftus. Portrait Photography: Paul Stuart.

Ingredients

Dried Chinese mushrooms - 0.4 oz
Leek - 2 stalks
Carrot - 3 pieces
Rutabaga - 17.6 oz
Celery salt - 17.6 oz
Olive Oil - to taste
Rosemary - 3 sprigs
Black Cumin (Cumin) - 1 tablespoon
Potato - 4 lbs
Butter - 1.4 oz
Milk - to taste
Onion - 1 piece
Marmite yeast extract - 1 tablespoon
Lentils - 14.1 oz

Step by Step guide

Step 1

Preheat the oven to 374°F. Place the dried mushrooms in a blender bowl and pour in 600 ml of boiling water. Cut the white part of the leek into 2 cm pieces, peel the carrot, turnip, and celery, and cut them into pieces of the same size. Heat a large pot with a thick bottom over medium heat, pour in 2 tablespoons of oil, add the rosemary leaves, sauté for 1 minute, and then transfer to a plate. Add the chopped vegetables and cumin to the pot, season with salt and pepper, and cook for 30 minutes, stirring occasionally.

Step 2

Meanwhile, peel and coarsely chop the potatoes, then boil them in salted water for 15 minutes, until soft, and drain the water. Mash the potatoes, adding butter and a little warm milk, and season to taste. Cut the onion into quarters, add it to a blender along with the yeast and tomato paste, and blend thoroughly. Pour the mixture into a pot with the vegetables and cook for another 20 minutes, until a dark caramelized sauce forms. Remember to stir, scraping up any bits that stick to the bottom.

Step 3

Add the lentils (along with the liquid) to the pot, bring to a boil, and season to taste. Transfer to a baking dish, cover with a layer of mashed potatoes, and place in the oven for 30 minutes — the top of the pie should be golden brown. Sprinkle with crispy rosemary.