LENTIL SHEPHERD’S PIE
Preheat oven Electric 200 C/180 C, Gas 6
Equipment
- 2 pans with lids
- chopping board & sharp knife
- garlic crusher
- colander
- potato masher
- jug
Ingredients
- 2 tbsp oil
- 1 large red onion
- 2 carrots
- 4 stalks celery
- 4 cloves garlic
- 150 g chestnut mushrooms
- 2 tsp thyme
- 250 g puy lentils or green
- 100 ml red wine optional
- 900 ml vegetable stock
- 2 tbsp tomato puree
- 800 g potatoes
- 50 g butter
- 50 ml milk
- Grated cheese
- Salt & pepper
Instructions
- Peel and finely chop onion
- Peel and dice carrots
- Chop celery
- Peel and crush garlic
- Finely chop mushrooms
- Rinse lentils in cold water (they can be soaked to reduce cooking time)
- Heat oil, add onion, carrot, celery and garlic. Cook for 15 mins
- Add mushrooms, cook 3-4 mins
- Sprinkle over thyme and add lentils
- Pour over wine, puree and stock.
- Cover and cook for 45 mins
- Peel and boil potatoes
- Drain and mash with butter and milk (grated cheese could be added if liked)
- Check seasoning and tenderness of lentils
- Pour into casserole dish
- Cover with potato and bake 30 – 40 mins