Shepherdless pie


This is a hearty, wholesome dish that will satisfy most carnivores. We usually make it dairy free, but if you like cheese or are cooking for a group of meateaters, then putting some grated cheese on top of the mashed potato before baking in the oven will make the dish richer.

Preparation time: 10 minutes

Cooking time: 55 minutes

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Serves: 6 people

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  1. Put the potatoes in a pot and cover with water. We always boil them with their skins on, as this is where a lot of the goodness is. Bring to the boil, then turn the temperature down and simmer until the potatoes are cooked through.
  2. While the potatoes are cooking, heat the oil in a large pot set over a medium heat. Sauté the onions and garlic for 5 minutes. Add the carrot, parsnip, bell pepper and salt and sweat for 5 minutes. Add a splash of water if the vegetables start sticking to the pot.
  3. Add the lentils and chopped tomatoes along with the bay leaves, tamari, both types of paprika and add the black pepper. Bring to the boil, then lower the heat and add the fine beans and parsley. Leave to simmer while you prep the potatoes.
  4. At this point, preheat the oven to 180oC/gas mark 4.
  5. Drain the potatoes and mash them with some of the milk and some salt and pepper to taste. Only add the milk a little at a time so that it mashes easy but doesn't become sloppy.
  6. Spoon the lentil mixture into a baking dish and top with the mashed potato. You want to get a ratio of about two-thirds lentils and one-third mashed potato. If topping with grated cheese, do so now. Bake in the oven for 30 minutes, until the top of the mashed potatoes starts to crisp up.


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