Meal Planner

Shepherdless pie

RECIPE OVERVIEW

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

Ingredients

Serves: 6 people

  • 2 - Bay Leaves
  • 0.5 tsp Black Pepper
  • 800 g Chopped Tomatoes
  • 4 cloves Garlic
    finely chopped
  • 125 ml Milk
    or non-dairy milk
  • 2 tsp Paprika
  • 800 g Puy Lentils
    or green or brown lentils, drained and rinsed
  • 2 - Red Onion
    finely chopped
  • 0.5 medium Red Pepper
    deseeded and finely chopped
  • 2 tsp Salt
  • 4 tbsp Soy Sauce
    or tamari
  • 10 - SuperValu Beans
    chopped into bite-sized pieces
  • 0.5 medium SuperValu Carrot
    finely chopped
  • 30 g SuperValu Fresh Parsley
    chopped
  • 1 handfull SuperValu Grated Cheddar Cheese
    (optional)
  • 2 tbsp SuperValu Oil
  • 0.5 medium SuperValu Parsnip
    finely chopped
  • 8 medium SuperValu Potatoes
    unpeeled and cut into chunks
  • 1 tsp SuperValu Smoked Paprika

Method

  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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