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x 10 portions

6 G Cornflour Brakes 3KG

1.5 G Veg Garlic Loose BB 500g
0.5 G Pepper Black Ground Brakes 600g
1 G Oregano
0.3 G Bay Leaves Brakes 50g
0.5 G Garlic Powder Lion Brakes 550g
50 G Pulse Lentils Green 3KG
15 G Mushroom Catering 3KG
160 ML Water Cold 1L
5 G Herb Parsley Premium 100g

0.5 G Herb Rosemary BB 100g

0.5 G Herb Thyme Bunch BB 100g

150 G Potato Mash 2% Butter
2 ML Oil Rapeseed Extended Life B/B 20L
2 G VegetableBouillon Powder Chefs Pass 800g
2.5 G Paste Tomato 800g
20 G Onion Cooking Premium 2.5KG
20 G Celery Premium 500g
10 G CHEESE - GRATED2
20 G CARROTS

1. Defrost the mash potato in fridge
overnight.
2. Peel onion carrot & garlic.
3. Finely dice the onion carrot &
celery into small half cm dice.
4. Finely chop/mince the garlic.
5. Pick the thyme & rosemary off the
stalks and finely chop.
6. Once all vegetables are prepared
place a heavy based saucepan on to a
medium heat & add the 20ml of rapeseed
oil (per 10 portions).
7. When oil is hot place the finely
diced onion celery carrot garlic bay
leaf & chopped herbs (except the
parsley).
8. Sweat the vegetables without any
colour for 5-6 minutes.
9. Once the vegetables are soft &
translucent add the tomato paste. Stir
through the tomato paste and cook for 2-
3 minutes.
10. Once the tomato paste is cooked out
add the lentils. Stir these through all
the sweated vegetables & tomato paste.
11. Add the water & stock (Bouillon)
12. Reduce heat to a low simmer and cook
the lentils for 20-30 minutes.
13. While this is cooking finely slice
the mushrooms & pick the parsley. Finely
chop the parsley & reserve this for
finishing.
14. After 20 minutes of cooking the
lentils add the sliced mushroom & black
pepper cook for the remaining time
(approx 10mins)
15. While this is cooking preheat the
oven to 180c
16. Combine the defrosted mash potato
with the corn flour oregano & garlic
powder.

17. Roll the potato mix into small
bitesize balls ready for topping the
dish. This is called "tater tots".
18. Once the lentils are cooked add the
finely chopped parsley and black pepper.
19. Place the lentils into a multi
portion coking dish. Top with the tater
tots & the grated cheese. Place into
preheated oven and cook for 20-25
minutes until golden brown on top.
Ensure the core temperature is 75 C (82
C in Scotland).
19. Remove from oven & leave to rest for
5 minutes before serving.

Suitable Wine

Perfect Season

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