Chicken, lentil and cau­li­flower shep­herd’s pie

donna hay - Fresh + Light - - Fresh On Trend -

850g cau­li­flower, trimmed and cut into small flo­rets

3 cups (750ml) milk

½ tea­spoon sea salt flakes

½ cup (120g) fresh ri­cotta

2 tea­spoons ex­tra vir­gin olive oil

1 onion, finely chopped

3 cloves gar­lic, crushed

1 stalk cel­ery, finely chopped

1 car­rot, finely chopped

2 ta­ble­spoons thyme leaves

500g good-qual­ity chicken mince

2 ta­ble­spoons tomato paste

1 cup (250ml) chicken stock

400g can lentils, rinsed and drained

2 cups (70g) shred­ded sil­ver­beet (Swiss chard), stems re­moved ¼ cup (20g) finely grated parme­san, plus ex­tra to serve Pre­heat oven to 200°C (400°F). Place the cau­li­flower and milk in a large saucepan over high heat and bring to the boil. Re­duce heat to medium and cook for 10–12 min­utes or un­til the cau­li­flower is ten­der. Drain, re­serv­ing ½ cup (125ml) of the cook­ing liq­uid. Re­turn the cau­li­flower and re­served liq­uid to the saucepan. Us­ing a hand-held stick blender, blend un­til smooth. Add the salt and ri­cotta and mix to com­bine. Set aside.

Heat the oil in a large shal­low saucepan over high heat. Add the onion, gar­lic, cel­ery, car­rot and thyme and cook, stir­ring, for 5– 6 min­utes or un­til soft­ened. Add the chicken and cook, break­ing up any lumps with a wooden spoon, for 3–4 min­utes or un­til lightly golden brown. Add the tomato paste and stock and bring to the boil. Re­duce heat to medium and cook, stir­ring, for 10–12 min­utes or un­til the liq­uid has re­duced com­pletely. Stir through the lentils and sil­ver­beet.

Spoon the chicken mix­ture into a 3-litre ca­pac­ity oven­proof dish. Top with the cau­li­flower mix­ture and sprin­kle with the parme­san. Place on a large oven tray and cook for 35–40 min­utes or un­til golden brown. Sprin­kle with ex­tra parme­san to serve. SERVES 4– 6.

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