- 1 onion
- 1 carrot
- ½ broccoli
- 300g mushrooms
- 150g dried beluga lentils (or puy lentils)
- 2 bay leaves
- Fresh rosemary
- 1 star anise
- 2 cloves of garlic
- 1 glass of red wine
- 1 tbsp of red currant jelly
- 500ml stock
- 200g fresh borlotti beans (or tinned)
- 2 tbsp cornflour
- Worcestershire sauce (optional)
- 4 large potatoes
- 200ml milk
- Put a large casserole pan on the hob with some oil. Chop the onion, the carrot, and the broccoli. Add to the pan and fry for 5 minutes.
- Roughly chop the mushrooms and mince in a food processor. Add to the pan and fry for 5 minutes.
- Finely chop the fresh rosemary. Add the lentils, bay leaves, rosemary, and star anise to the pan. Crush the garlic and add. Stir through.
- Add wine and red currant jelly. Cook until liquid has reduced.
- Add stock and bring to the boil. Add the borlotti beans. Season with salt and lots of black pepper. Reduce to a simmer. Cook for 40 minutes or until liquid has reduced by half.
- Meanwhile peel and chop the potatoes. Boil until soft.
- Drain the potatoes and leave to steam dry.
- Mix cornflour with a little cold water to make a paste and add to casserole pan. Simmer until thickened.
- Mash the potatoes with milk until smooth.
- Spoon the mashed potatoes on top of the casserole. (Alternatively, use a piping bag.)
- Bake in the oven at 180 C for 30 minutes or until browned on top.
Note on borlotti beans
Borlotti beans should not be eaten raw. If using fresh beans, ensure they cooked on a high heat for about 10 minutes.