Aaaanddd now, my least favourite time of year. Exam time. I huff. I puff. I scoff. I slurp tea. I browse blogs. I moan and groan. I book a holiday (tehe, well we all need something to look forward to!). And now my computer access is restricted since my 4-month-old netbook is going kaput. Stress levels are high everywhere. Money is tight. Dinner is important…
Eating well during exam time is essential – more for the unwinding in the kitchen than anything I think. So I thought I’d share a couple of comfort food recipes which resulted from raiding the cupboards this week.
Living on a pretty basic diet meant that I had the remainders of Dolmio & Chicken Korma jars which really needed using up. I also found that I had lentils and potatoes and, desperate for something cheap and comforting, thought a good shepherds pie would fit the bill! As in… a veggie lentil and korma shepherds pie. Interesting… but it definitely works!
Method: All it consisted of was a small chopped onion fried with one diced carrot until they’re soft, then adding about 100-150g of lentils and half a jar of Dolmio, half a jar of Korma sauce. You need to keep stirring it (I kept getting distracted and having to prise lentils off the bottom of the pan) and adding water or stock every 5 minutes or so to keep it nice and moist – quite a liquidy texture until about 15 minutes later when you’re aiming for it to be moist but not sloppy.
In the meantime you need to have a couple of potatoes bubbling away, and then mash them in your preferred way (I use lots of whole milk and butter!! Mmmm) and either spoon it into your ovenproof pan or transfer the mixture to some dishes and bake for about 20 mins. I have some cute little country-chicken-style pots for single portions (see top), they look so cute!