Friday, 25 November 2016

Lentil Shepherd's Pie


500g potatoes, peeled and chopped
splash of milk
50g butter
few handfuls of grated cheese
salt & pepper

1 onion, chopped finely
1 clove of garlic, crushed
1 tbsp thyme
1 bay leaf
300g lentils
2/3 large carrots, chopped
handful of frozen peas
handful of frozen sweetcorn
1 tin of black eyed beans
600ml vegetable stock
splash of Worcester sauce (vegetarian one)
1 tbsp tomato puree
olive oil


  1. Preheat oven to 180C.
  2. Gently fry the onion, garlic & thyme in the oil, until soft.
  3. Add a little more oil & the lentils, coating them in the oil.
  4. Add the vegetable stock, carrots, peas, sweetcorn, black eyed beans, bay leaf, Worcester sauce & tomato puree, mix well.
  5. Bring to the simmer, with the lid on the pan simmer for 20-30 mins until the carrots are soft & lentils are cooked but not too mushy.
  6. Whilst the lentils are simmering, prepare the potatoes & boil them in a pan of boiling water until soft.
  7. Mash the potatoes with the butter, milk and a handful of cheese. Add the seasoning to taste.
  8. Place the lentil filling into the bottom of an ovenproof dish and top with the mashed potato.
  9. On top sprinkle another handful of grated cheese.
  10. Place in the oven for about 30 mins or until the topping is golden brown.

Serve with a green salad or crusty bread.

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