Lentil Shepherds Pie

lentil shepherds pie, 1

When the nights start to draw in I always look forward to meals like this - a good hearty vegetarian version of Shepherds' Pie that's perfect for these Autumn nights.   I made the mash topping with potatoes and parsnips but if you don't like the parsnips just leave them out and increase the potatoes by the same amount.


Lentil Shepherds' Pie
  1. 1 tablesp. olive oil
  2. 1 large onion finely chopped
  3. 2 carrots finely diced
  4. 1 parsnip finely diced
  5. 7 ozs. red lentils
  6. Pinch za'tar seasoning (or cumin)
  7. Bay leaf
  8. 1 tin tomatoes
  9. 6 fl. ozs. red wine
  10. 1 pint water or vegetable stock
  11. Salt & pepper
  12. 2 lb. potatoes
  13. 2 parsnips
  14. Small amount of butter & milk for mashing the potatoes
  1. Heat the oil in a large saute pan.
  2. Gently fry the onions, carrots and parsnips for 10 minutes.
  3. Add the washed lentils, bay leaf, za'tar, wine**, tomatoes & stock.
  4. Bring to the boil & simmer gently for 30 minutes, stirring occasionally, until the lentils are soft. Add more liquid if needed.
  5. In the meantime, peel and cut the potatoes and parsnips, if using, for the mash.
  6. Boil and simmer until soft. Mash with milk and butter.
  7. Season the lentil mix and place in an ovenproof dish.
  8. Top with the mash and sprinkle with cheese if you want.
  9. Bake in a pre-heated oven - 180°C - for approx. 30 minutes until the top is browned and crispy.
  1. * Serve with a green vegetable & gravy.
  2. ** If you don't want to use wine just add more stock or water.
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