Lentil Shepherd’s Pie

Name: Lentil Shepherd’s Pie
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 2 tins, drained (500g) Lentils; 5 potatoes (700g) Potato; 3 carrots, finely diced (200g) Carrots; 1 large onion (150g) Onions; 1 tin (400g) Tomatoes; a splash for the mash (100ml) Milk

Recipes · Dinner · Recipe, Typed Supps

The lentils do not pretend to be mince. They are just good in their own right under mashed potato.

Allergens and patterns

Contains milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

2 tins, drained (500g) Lentils — Brown lentils hold their shape under a bake where red ones would dissolve.
5 potatoes (700g) Potato — Mashed with milk rather than cream, and roughed up with a fork so the top crisps.
3 carrots, finely diced (200g) Carrots — Sweetness through the base.
1 large onion (150g) Onions — The foundation of the filling.
1 tin (400g) Tomatoes — Body and acidity, reduced until thick — a wet filling makes the mash sink.
a splash for the mash (100ml) Milk — Protein and calcium, and it keeps the topping lighter than cream would.

Nutrition per serving

Calories: 372.8 kcal
Protein: 18.2g
Carbohydrate: 61.3g
of which sugars: 11.2g
Fat: 1.8g
of which saturated: 0.6g
Fibre: 14.7g
Sodium: 62mg

Method

Soften the onion and carrot, add the tomatoes and lentils, and reduce for 20 minutes until thick.
Boil and mash the potatoes with the milk, salt and a knob of butter.
Spread the mash over the filling and rough the surface with a fork.
Bake at 200C for 25 minutes, until the peaks brown.