The porcini cooks into the quinoa giving a robust flavour to this evolutionary quinoa cottage pie. The chestnut puree in the mash is sublime!
240g Merchant Gourmet Dried British Quinoa
4 cloves of garlic, peeled and thinly sliced
1 large onion (about 250g) peeled and diced 2cm
2 medium carrots (about 250g) peeled and diced 2cm
3 tbsp soy sauce
1 tbsp vegetable oil
15g dried porcini soaked in 500ml vegetable stock
250g white mushrooms, washed and quartered
1 tbsp chopped rosemary
For the mash
800g sweet potatoes, peeled and chopped into 3cm dice
200g chestnut puree
Salt and freshly ground black pepper
Start with the quinoa filling. Get a large saucepan. Add the garlic, onion, carrots, soy sauce and vegetable oil. Cover the pan. Sweat over a medium heat for 6-7 minutes until tender.
Add the quinoa. Strain the vegetable stock over the top. Chop the porcini finely. Add to the saucepan. Bring to the boil then simmer for 5 minutes. Add the mushrooms then simmer for 10 minutes more. Take the pan off the heat. Cover the pan. Leave to sit for 5 minutes. Add the rosemary. Season to taste.
While the quinoa simmers, bring a large pot of salted water to the boil. Put a colander in your sink. Simmer the sweet potato chunks for 15 minutes until tender.
Pre-Heat your oven to 240c/ Gas 9 / Upper Middle Shelf
Drain the sweet potatoes thoroughly in the colander, shake off as much excess water as possible. Return them to the empty pot, add the chestnut puree, mash together with a masher as much or as little as you like. Season to taste.
Spread the quinoa filling into an ovenproof dish. Cover with the mash. Bake for 10-12 minutes until the top browns just a little.
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