Some skill required
Lentil Shepherds Pie
6
Serves
15 minutes
Prep Time
30 mins
Cook Time
Ingredients
Lentil Shepherd's Pie
- 2 x 400g cans brown lentils in brine
- 4 cups vegetable stock
- 2 tablespoons vegetable oil
- 2 onions - finely diced
- 2 cups mushrooms - chopped
- 3 carrots - peeled and diced
- 2 ribs celery - chopped
- 4 cloves garlic - crushed
- 1 cup frozen peas - thawed
- 3 tablespoons red wine
- 2 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 2 tablespoons fresh parsley - chopped
- Salt and pepper to taste
- 3 tablespoons cornflour - mixed with 1/3 cup water to make a slurry
- 5 cups creamy mashed potato
Method
Lentil Shepherd's Pie
- Rinse the lentils. Place in the stock and bring to a simmer for 2 minutes - set aside.
- Heat the oil in a large pan and sauté the onions for a few minutes. Add in the mushrooms, carrot and celery. Sauté until the carrot is tender. Stir through the garlic and cook for 1 minute.
- Add in the peas, then the red wine. Simmer for 2 minutes.
- Add in the Worcestershire sauce, tomato paste, parsley and all the stock and lentils.
- Bring to a simmer and season. Stir through the cornflour slurry to thicken.
- Tip the mixture into a large baking dish and top with the mashed potato.
- Bake at 200oC (180oC fan bake) for 20 - 25 minutes or until the potato is golden brown.