Tuesday, April 7, 2009

Lentil shepards pie with ghee

Lentil, Shitake Mushroom and Pumpkin Sheppard's Pie (Vegetarian/G/F)
1 cup brown lentils
2 cups filtered water
1 leek
1 cinnamon stick
1 clove garlic
1t cumin
1 t grated ginger
1 T tamari
1 cup soaked shitake mushroom (avail from asian grocers)
400g pumpkin, skin off and cut into small pieces
2 T pumpkin seeds
Ghee or clarified butter
extra virgin olive oil

Cook lentils in saucepan with cinnamon stick until soft (25 minutes)
Fry up leek, garlic, ginger and shitakes in ghee adding tamari at the end.
Mix the above ingredients together and press down into a casserole dish
Steam the pumpkin until soft and mash with ghee, smooth down onto lentil base and drizzle with olive oil and pumpkin seeds bake for 20 minutes in moderate oven.

Just a note on ghee/clarified butter, make sure you make your own and use organic butter
it is wonderfully nutritional doesn't burn at high temperatures and has a delicious nutty flavour.

Ethiopian Ghee Recipe
1 stick butter
1 cinnamon stick
4 cloves
1 t grated ginger
1 t cumin
2 chillies

Melt butter in saucepan, throw in remaining ingredients and simmer for 20 minutes (keep an eye on temperature)
The end result should be separation in the butter, milk proteins/solids will be floating on the bottom, on the top will be a beautiful golden clear liquid, this is what you want.

Cool, strain and put into a clean jar will keep for 5 weeks
Use liberally on steamed vegetables, cooking, baking etc...

No comments:

Post a Comment