Description
Meatless version of shepherd's potato pie with lentils, vegetables and mussels. It's just a holiday! It was very tasty, I recommend it ;)
Ingredients
-
Dry white wine
2 ст. л.
-
Bay leaf
2 шт
-
Mussels
150 г
-
Garlic
1 зуб.
-
Carrots
0,5 шт
-
Onion
1 шт
-
Vegetable oil
3 ст. л.
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Lentils
125 г
-
Green peas
125 г
-
Potatoes
750 г
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Salt
-
Black pepper
-
Dill
Cooking
Peel the potatoes and boil them with Laurel leaves. 10 minutes before the end of cooking, add salt.
Meanwhile, in vegetable oil fry the chopped onion, add the grated carrots, fry for another 3-4 minutes.
Add the mussels (not defrosting), cook under the lid to defrost, then to take the lid off.
Cook until evaporate any excess liquid. Then pour dry white wine, allow to evaporate the alcohol.
The lentils add water, I have a yellow from the Mistral, bring to boil
Boil until tender, about 10 minutes.
The lentils add the mussels, stir.
Add the finely chopped garlic, season with salt and pepper to taste. Remove from the heat.
Prepared potatoes mash into a puree.
Add the peas, mix well.
Form for baking grease oil, vigoriti mussels with lentils, flatten.
Sprinkle potatoes with peas, drizzle with oil.
Bake at 200-220*C for about 30 minutes.
Before serving, decorate with dill.
Bon appetit!
Help yourself! :)
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