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120 min

Tip: Steamed seasonal leafy vegetables are recommended as a side dish.

  • 2 pcsleeks
  • 3 pcscarrots
  • 1 xolive oil
  • 3 sprigsrosemary
  • 1 tspcumin
  • 2000 gpotatoes
  • 40 gbutter
  • 1 xmilk
  • 1 pconion
  • 3 tbsptomato concentrate
  • 10 gdried porcini mushrooms
  • 500 gswedes
  • 500 gcelery roots
  • 1 tspyeast extract
  • 400 glentils

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meat and vegetable mincer
jug 1.0 l
Preheat the oven to 190 °C. Place the porcini mushrooms in the 1.0 l bamix® jug and pour 600 ml of boiling water over them. Prepare and wash the leeks and cut them into 2 cm thick slices. Thoroughly scrub the carrots, swede and celery and cut into pieces of approximately the same size. Heat 2 tablespoons of oil in an ovenproof casserole dish at medium temperature, add in the rosemary leaves (removed from the stem) and fry until crispy for 1 minute, then use a skimmer to transfer to a plate. Add the cumin and prepared vegetables to the oil, season with sea salt and black pepper and cook for 30 minutes. Stir regularly. Meanwhile, peel the potatoes, dice them roughly and cook for 15 minutes in boiling salted water until soft. Drain well and mash using the bamix® whisk – without switching it on - then add the butter and milk and continue to mash using the bamix® whisk. Season with salt and pepper and set aside. Peel and quarter the onion, then add along with the yeast extract and tomato paste to the porcini mushrooms in the 1.0 l bamix® jug and purée everything with the bamix® meat mincer until smooth. Pour the mixture over the vegetables and braise for a further 20 minutes until caramelised and golden brown. Stir regularly and scrape the fond off the bottom of the dish. Add the lentils (together with the liquid), bring the vegetables to the boil again and season to taste. Spread the mashed potatoes over the vegetables. Place the casserole on a baking tray and bake for 30 minutes until golden brown. Finally, sprinkle with the crispy rosemary.

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