Lentil pie with leek, puree and goat cheese

Name: lentil pie with leek, puree and goat cheese
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 20 g fresh Italian herbs; 450 g mashed potatoes with butter bin; 2 toe garlic; 5 leeks advantage bag of 5 pieces; 50 g unsalted butter or margarine; 800 g brown lentils in tin; 200 ml hot vegetable broth from tablet; 25 g wheat flour; 150 g grated mature goat's cheese 50

Casserole with potato, leek, lentils, Italian herbs and goat's cheese.

Ingredients

Kitchen Stuff

1 quiche mold (Ø 26 cm)
1 baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C.
Ris the leaves of the sprigs of oregano and sage and cut finely. Keep separate. Do the same with the rosemary and thyme.
Heat the mashed potatoes for 1 min in the microwave at full power (700 watts) so that you can stir them.
Squeeze out half of the garlic over the mash and stir in with the oregano and sage.
Slice the rest of the garlic. Wash and cut the leek into 3 cm pieces.
Heat the butter in a skillet and fry the leek, garlic, rosemary and thyme for 5 minutes on medium heat. Stir frequently.
Meanwhile, let the lentils drain into a colander.
Sprinkle the leek with the flour, scoop and cook for another 1 min. Pour in the stock and stir.
Add the lentils to the leek and remove the pan from the heat.
Grease the oven dish or quiche mold with butter.
Divide the filling over the baking dish. Spoon the mashed potatoes and sprinkle with the cheese.
Bake for about 30 minutes in the middle of the oven until golden brown and done.