Newswire » Lifestyle » Lentil Shepherd’s Pie

Lentil Shepherd’s Pie




•       3 large potatoes, peeled and diced

•       250g red split lentils (washed)

•       500ml Vegetable stock

•       2 large carrots, chopped

•       2 sticks of celery, chopped

•       1/2 an onion, chopped

•       2 cloves garlic

•       50g butter

•       2 tsp tomato puree

•       salt and pepper to taste



Prep:20min         Cook:40min        Ready in:1hr



1.    Put the potatoes in large saucepan of water, bring to the boil and boil for 15 minutes.

2.    While potatoes are on, put red split lentils into a small saucepan over medium heat with 500ml of vegetable stock. Add carrots, onion and celery and add to a large saucepan with butter and garlic. Cook until soft. Add tomato puree. Turn heat down to a simmer as you mash the potatoes with your desired amount of butter and plenty of pepper.

3.    Add lentil mix into a glass baking dish, spreading the mashed potatoes on top. Pop into a oven preheated to 200C / gas 6. Cook for 30-40 minutes or until potato topping is browned nicely. Enjoy!

Leave a Reply

© 1991-2014 Fountain Resource Group Ltd. · Registered Company Number: 193051C · RSS · Website designed by Solid Website Design