This is a great take on the traditional Shepherd’s Pie recipe, using lentils as it’s base. I modified this from a fat-free version, which although tasty was a bit too worthy for me, so a little bit of oil and lots of cheese have been added!
300g uncooked red split lentils, rinsed
1 medium onion, finely chopped
3 tbs olive oil
500g potatoes, peeled and diced
2 cloves of garlic, crushed
2 carrots, finely chopped
1 courgette finely chopped
1 x 400g tin of chopped tomatoes
1 x 400g tin of cooked kidney bean, drained
150g frozen peas
1 bay leaf
700ml good quality vegetable stock from boullion
1 tsp dried thyme
1 tsp paprika
50g mature cheddar cheese, grated
salt and pepper to season
1. Add the olive oil to a large frying pan and gently sauté the onion and garlic for approximately 5 minutes, until soft.
2. Add the carrots, courgette and thyme and cook for a further 5 minutes then add the lentils, tomatoes and paprika.
3. Pour in the stock and bay leaf and simmer gently for 20 minutes then add the peas and kidney beans.
4. Meanwhile, make the mashed potato by boiling the potatoes for 15 minutes then mash with the butter and milk. Season to taste. (Use soya milk and spread for the vegan option)
5. Pour the cooked lentil mixture in a large casserole dish, top with the potato and sprinkle generously with the cheese. Put under the grill for 5 minutes to brown. (Omit the cheese for the vegan option)
6. Serve warm with bread and a green salad.