45g dried porcini mushrooms

1 tablespoon plain flour

2 tbsp. olive oil

2 brown onion

2 carrot

1 celery stick.

1 x 400g can lentils

1 x 400g can cannellini beans

250g white mushrooms

Fresh rosemary sprig

250ml vegetable stock

150g frozen green peas

 

Peel and dice potatoes and sweet potato and place in medium saucepan, cover in water and boil on medium heat until cooked through.

Drain and mash with a tablespoon of olive oil and minced garlic.

While the potatoes are cooking place dried porcini mushrooms in a small bowl and cover with boiling water.  Allow to soak for 10 minutes.

Place the flour in a dry large frypan and cook over medium heat until slightly browned, set aside in a bowl.

Finely dice onions, carrots and celery and sauté in additional 1 tablespoon of oil for 5 minutes until soft and cooked.

Drain water off porcini mushrooms and finely dice.  Dice white mushrooms and add both mushrooms to the onion, carrot and celery mixture and cook for an additional 5 minutes until the white mushrooms have softened.

Drain and rinse lentils and cannellini beans and add to frypan along with chopped rosemary leaves, salt and pepper.

Cook for a few minutes before adding stock, Worcestershire sauce and frozen green peas and simmer for 5 minutes until peas are cooked.

Stir cooked flour into mixture, place in casserole dish and top with mashed potato mixture.

Cook in oven for 20 minutes.

Serve with steamed green vegetables.

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