Lentil shepherd’s pie

Lentil shepherd’s pie

By
From
Eat This, My Friend
Serves
4
Photographer
Jade O'Donahoo; Huw Rogers

My son Clancy, who is a very picky eater, has always loved this pie. It is one of my classic stand-by dishes: I can whip it up quickly and it makes us both happy. When I am short on time, I make this recipe as a stew and serve the mash on the side, instead of baking it on top. This is a crust-less pie, but on occasion I line the baking dish with pastry before pouring in the filling – and it is absolutely sublime.

Ingredients

Quantity Ingredient
1 onion, peeled and diced small
1 carrot, peeled and diced small
2 celery stalks with leaves, diced small
1 tablespoon rosemary leaves, roughly chopped
400g tinned diced tomatoes
2 tablespoons olive oil
3-4 mashing potatoes, peeled and cut into 3 cm cubes
60g sour cream
1 tablespoon mustard
400g tinned lentils, rinsed and drained
handful grated parmesan

Method

  1. Preheat the oven to 200°C.
  2. Heat the oil in a large frying pan over medium heat and gently sauté the onion, carrot, celery and rosemary with a pinch of salt. When the onion is translucent, add the tinned tomatoes. Once it comes to the boil, turn the heat to low.
  3. In another saucepan, cover the potatoes with cold water and a pinch of salt and bring to the boil over high heat. Reduce the heat to medium, and simmer for about 20 minutes or until cooked through. Once tender, drain well, then mash the potatoes with the sour cream, mustard and lots of salt and pepper.
  4. Add the lentils to the tomatoes once the mash is finished. If the tomato stew looks dry, add some water, then check the seasoning.
  5. Pour the tomato mixture into a 20×20 cm baking dish, and spoon the mash over the top. Carefully spread it around to cover the whole dish. Scatter over the parmesan and bake for about 20 minutes, or until nicely golden on top.
  6. The pie will keep in the fridge for up to 4 days.
Tags:
Vegetarian
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