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 2025: German classics and International Yums |
 This is the last dish I made for this collection, around New Year's Eve. It's also once more a case of cookbook-bought-because-I-randomly-opened-it-on-this-one-and-wanted-to-make-it-immediately.  The rumor that you don't do hasty, hunger-based decisions when you just had lunch is officially overturned. Anyway, I got this recipe out of Poppy O'Toole's Poppy Cooks – The Actually Delicious One Pot cookbook (or, in this case, one Pan.  ), from which I'll use others for the yet-to-determine new recipe collection, too. It's the veg version of a classic British Cottage Pie, and I really liked how lentils and sweet potato went together.  I'm not against meat – as I'm a flexitarian – but am open for other flavors as well (as you all know). Also, because of the lentils (protein) and sweet potato (complex carbs) – it's a quite healthy dish... and just as tasty as meat IMHO.  Come to think of it: it might also be a great Katerfrühstück (hangover breakfast) for the morning / afternoon after the New Year's Eve party. But I wouldn't be me if I didn't "built in" a malheur  ... even after 5 years of practice I'm not perfect (but also don't aspire to be)So, as always, learn from my mistakes, and enjoy!  Serves: 1 pan => 4 (6+) main / side ((Americans) ; 6 (8) main /side (Europeans) Prep Time: 2+ hrs With all the PRE-chopping  Degree of Difficulty: Easy-ish More below.  WE NEED As my largest pan is only 28 cm / 11 in – instead of 30 cm / 12 in as stated in the recipe –, I had to downgrade the recipe so it literally FIT the dish  Also it's the largest dish that fits into MY continental Europe oven. Ingredient conversion factor => 0, 87 When you have the needed pan – and matching oven! – ignore this. Adjusted ingredients in brackets (for a change). 1 kg (870 gr) / 2 lb. 3 oz. (1 lb. 15 oz.) sweet potatoes olive oil 1 (0,75) red onion 3 garlic cloves 1 (3/4) leek 2 (short+thin!) celery sticks 2 tbsp tomato puree 2 bayleaves 2 thyme sprigs 175 (150) ml / 6 (5) US fl.oz. red wine The same as for "45. ROOT: Papa Wil's Christmas-Wildsaugulasch"  , BUT: separate bottles. 1 tbsp balsamic vinegar 400 (350) gr / 14.1 (12.25) oz. green lentils 400 (350) gr / 14.1 (12.25) oz. chopped tomatoes 250 (220) ml / 8.5 (7.5) US fl.oz. veg stock Instant; as always: look for the SHORTEST "ingredients" list 1 (2) tbsp butter salt black pepper WE DO 1. PREP: dice the onion. Finely chop the garlic, leek + celery. Pluck the needles from the thyme sprigs and roughly chop them, to release the ethereal aroma. Prepare the veg stock. Measure lentils + chopped tomatoes. I scaled them in little bowls. Peel + cube the sweet potato(es) – About 2 cm / 0.75 in. 2. Heat your pan over medium heat and with about 1 tbsp worth of olive oil. Then sauté onion, garlic, leek + celery until softened + lightly colored, and season well with salt + pepper. 3. Add the tomato puree and cook for 2-3 minutes OR until it darkens. As stoves are individuals, too, that can take longer/shorter Add thyme + bayleaves, stir, then deglaze with red + vinegar. 4. Tip lentils + chopped tomatoes into the pan, add the veg stock, and stir to mix. Season with salt + pepper, reduce the heat to medium low and simmer for 20-30 minutes until it thickens. Here's the "–ISH"-part from the "Degree of Difficulty": I let it simmer TOO LONG, and it NEVER adhered to the pie filling it should.  The TRICKY phrase in the recipe was until thickened. I read it literal but it MEANT: until it starts to adhere BUT enough residual liquid is left. That becomes important below 5. While the future filling simmers, cook the sweet potato dices in salted water until softened. When done – prick them with fork/knife to test – drain them, add the butter, let it melt, and mash them. 6. Scoop + spread the mash over the filling – with SUFFICIENT residual LIQUID; see 4. – and bake the pie in the oven for 20-25 minutes OR the mash is golden with crispy bits – as every oven's different it can take longer/shorter – AND the filling is bubbling at the edges. See 4.  Guten Hunger!  |
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