Time: 60 mins
Servings: 6
Reheating: Refridgerate, or freeze. Reheat in microwave.
Ingredients
- 1 large onion finely chopped
- 2 sticks celery finely chopped
- 2 garlic cloves finely chopped
- 200g chestnut mushrooms finely chopped
- 1 red pepper halved, deseeded and finely diced
- 1 large carrot grated
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 100g red lentils
- 2 tbsp tomato purée
- 300ml vegetable stock
- 100g fresh breadcrumbs
- 150g mixed nuts - such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped
- 3 large eggs
- lightly beaten
- 100g mature cheddar
- grated
- handful flat-leaf parsley
- finely chopped
Notes
- Serve with a gravy or passata
- tastes even better the following day after reheating
Method
- Line the base and sides of a 1.5 litre loaf tin with parchment paper.
- Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
- Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
- Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
- Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool. Heat the oven to 180C/ fan 160C/ gas 4.
- Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
- Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
- Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.