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CookingDinnerEasySarah Butler

CHICKEN, VEGETABLE & RED LENTIL CASSEROLE

25 min Cook
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A fantastic Winter recipe from Sarah Butler’s Kitchen that will fill the whole family up with little ingredients. Full of flavour and so wholesome, all the good stuff your family needs this Winter!

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agnesgempackfoods-ie
prep time
25 min
cooking time
25 min
servings
4
total time
50 mins

Equipment

  • Mixing bowl

  • Sieve

  • Rolling Pin

  • Frying Pan

  • Ovenproof pie dish

  • Pastry brush

Ingredients

  • Pastry:

  • 225g Plain Gem flour

  • 100g cold butter cubed

  • 1 gg whisked

  • 4-5 tbsp cold water

  • Filling:

  • 20g butter

  • 1 tbsp olive oil

  • 2 chicken breasts cut into small pieces

  • 2 rashers cut into small pieces

  • ½ leek cut into thin slices

  • 2 small carrots cut into small cubes

  • 1 stick celery cut into small pieces

  • 1 tbsp sage & thyme finely chopped

  • 2 tbsp Gem Cornflour

  • 100g Gem Lentils

  • 60ml White wine (optional)

  • 600ml chicken or vegetable stock

  • 1 bay leaf (optional), dispose after cooking

Instructions

1
Pre heat oven to pre-heated oven 200C/180C fan/Gas.
2
To make the pastry, combine the flour and salt and rub the butter in with your fingertips until it resembles breadcrumbs.
3
Add the egg to the mixture and combine.
4
Gradually add the water until pastry comes together, add a little more water if necessary.
5
Wrap in cling film and refrigerate while you prepare filling.
6
Add the butter and oil to a frying pan on medium heat.
7
Fry the chicken and rasher pieces for 4-5 minutes until fully cooked and golden all over, set aside.
8
To the same frying pan, add the leek, carrot and celery and fry until softened for 3-4 minutes.
9
Return the meat to the pan.
10
Add the fresh herbs and combine.
11
Mix in the cornflour until completely dissolved.
12
Next, add a squeeze of lemon and add the lentils.
13
Pour in the wine, if using and reduce on a medium heat.
14
Add the stock and simmer for 20-25 minutes until lentils have softened.
15
Pour the filling into an ovenproof pie dish.
16
Roll the pastry out and top the pie with a pastry lid, pierce to allow steam to escape and brush with egg wash.
17
Bake in a pre-heated oven 200C/180C fan/Gas 6 for 20-25 minutes until golden.
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