Shepherdess Pie
Shepherdess Pie
A vegetable and lentil base topped with potato and parsnip
Equipment
- 2 saucepans
- Frying pan
- shallow ovenproof dish
Ingredients
- 700 grams potatoes or a combination of potato and parsnip
- 100 grams continental lentils (green or red can be used) soaked for over 4 hours or used tinned lentils
- vegetable or olive oil
- 1 onion peeled and chopped
- 1 clove garlic crushed
- 1 large carrot cleaned and diced
- 100 grams mushrooms chopped
- other ingredients of your choice eg peas or celery
- 1 tablespoon tomato puree
- 1 teaspoon dried herbs such as thyme and marjoram
- 300 mls vegetable stock
- salt and pepper
- 700 grams potato or a combination of potato and parsnip
- plant based margarine/spread
Instructions
- Simmer the soaked lentils in water until tender and drain off the liquid. If using tinned lentils, follow instructions on tin
- Peel the potatoes, cut into pieces and boil until cooked
- Fry the onion and garlic until soft
- Add the carrots and fry for 2 minutes then add other vegetables
- Stir in the lentils, tomato puree, herbs and seasoning
- Add sufficient vegetable stock for the mixture to be moist but not too wet
- Set oven to 200C/fan oven 180C/gas mark 6
- Mash the potato (and parsnip if using) with plant based margarine; season to taste
- Spoon the lentil and vegetable mixture into a shallow ovenproof dish
- Cover with the mashed potato/potato and parsnip
- Bake in the oven for 30 – 40 minutes until golden brown at 200C/180C fan/gas mark 6
Notes
For a creamier mash topping, add a splash of plant-based cream or milk alternative.
