Ingredients
Potato Topping
- 5 large potatoes, cut in chunks
- 100 g cup milk, or 1/2 cup
- 30 g Butter
- 1/2 cup of cheese, Optional
Filling
- 1 onion large, chopped in quarters
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 carrot
- 1 small zucchini, or sweet potato
- 2 celery stalks
- 2 tablespoon EDC vegetable stock concentrate
- 1 tin condensed tomato soup
- 1/2 tin of water, use tin of tomato soup to measure
- 100 g red wine
- 100 g red lentils
- 1 cup of mixed frozen peas, corn, carrots, or tin or corn etc
Accessories you need
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Varoma -
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Peel and chop potatoes and cut into chunks. Place into the bottom tray of the varoma and set aside.
Chop onions into quarters and place with garlic in the mixing bowl, chop 4 seconds / speed 6.
Add 1 tablespoon of olive oil and cook varoma / 3 minutes / speed 2.
Roughly peel and chop carrot and zucchini and celery. Add to the Mixing bowl and blend 4 seconds / speed 6, or less if you want it chunkier.
Cook Varoma / 3 minutes / speed 2.
Add stock, soup, water, wine, lentils. Cook Varoma / 20 minutes / speed 2.
Place the varoma with the potatoes on top and let steam.
Preheat Oven - 180c.
Add mixed frozen vegies to the mixing bowl, replace Varoma and continue cooking on Varoma / 5 minutes / speed 2.
Once finished remove the potatoes and set aside (if they need another five minutes you can keep going).
Remove Mixing bowl and place contents into an oven proof dish.
Rinse the bowl and add the butterfly.
Add the potatoes, butter and milk. Mix 30 seconds / speed 4.
Add the potatoes to the dish with the filling, carefully in small scoops hoping it doesn't sink too much. Rough it up with a fork.
Add cheese if you wish.
Place in oven at 180c for 20 minutes.
Let stand for 10 minutes prior to serving.
Prepare Potatoes
Filling
Topping
Tip
Don't worry if you don't precisely weigh and measure everything, this dish will still taste good with rough amounts. Improvise with fillings too!
Lazy Option: Add frozen potato gems (tater tots) on the top instead of mashed potato.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Wow, that is absolutely amazing. Thank you for the recipe. It will be on my weekly winter list. I used the normal size tin of soup and just swished a bit of water in it as per the comments.
Delicious! Kids thought they were eating mince I think. Made a good sized portion.
delicious!
I've tweaked it so that my TM6 can automate it through created recipes
Preparation steps
Place 120 g of cheese, Optional chop 6 sec/speed 8 - empty into bowl & set aside
Peel and chop 5 large potatoes, cut in chunks potatoes and cut into chunks. Place into the bottom tray of the varoma and set aside.
Chop 1 onion large, chopped in quarters & 2 cloves garlic chop 4 sec/speed 6.
Add 1 tablespoon olive oil1 tablespoon of olive oil and cook 3 min/Varoma/speed 2
Roughly peel and chop 1 carrot, 1 small zucchini, or sweet potato & 2 celery stalks. Add to the Mixing bowl and blend 4 sec/speed 6, or less if you want it chunkier.
Cook 3 min/Varoma/speed 2. Add 2 tablespoon EDC vegetable stock concentrate, 1 tin condensed tomato soup, 1/2 tin of water, use tin of tomato soup to measure, 100 g red wine & 100 g red lentils.
Cook 20 min/Varoma/speed 2. Place the varoma with the potatoes on top and let steam. Preheat Oven - 180c.
Add 150 g of mixed frozen peas, corn, carrots, or tin or corn etc to the mixing bowl, replace Varoma and continue cooking on5 min/Varoma/speed 2. Once finished remove the potatoes and set aside (if they need another five minutes you can keep going). Remove Mixing bowl and place contents into an oven proof dish.
Rinse the bowl and add the butterfly. Add the potatoes, butter and milk. Mix 30 sec/speed 4. Add the potatoes to the dish with the filling, carefully in small scoops hoping it doesn't sink too much.
Rough it up with a fork.Add cheese if you wish. Place in oven at 180c for 20 minutes. Let stand for 10 minutes prior to serving.
Absolute winner. Just loved it. Easily as good if not better as meat version
Jenny jones
Thank you for this recipe! I was missing a few ingredients so I made some substitutions.
I used sweet potato instead of zucchini, and green onion instead of celery. I didn't have lentils so I just added a can of mixed beans, and used diced tomatos instead of soup. Yum!
I've been using this recipe since early 2019 and I've been making it approx. once a week ever since! My husband and I LOVE it. I've gotten quite creative with this and often chuck in whatever seasonal vegetables I have sitting around. I usually use a whole can of lentils and extra veggies to balance it out (with the same water and wine ratio). It's always delicious! Thanks for creating it!
I have made this so many times, it is such a winner. My husband, father, myself and our 3 under 5 all inhale it every time. So many veges and flavours, and so yum!!
Very nice. I used brown lentils (not canned) A tin of diced tomatoes instead of the soup and no wine. I also did the 20 minutes on reverse. I'm wondering if some comments on it being sloppy could be because it should be cooked on reverse? Just a thought.
YUM surprised me with every bite - so delicious!!