Lentil Shepherd's Pie
Family friendly, quick, easy, nutritious, tried and tested.
Mashed potatoes:
-6 large potatoes
-1/2 tsp salt
-1/3 cup unsweetened oat milk
-Butter as preferred (optional)
-Chopped coriander (optional)
-Grated cheese e.g parmesan (optional)
Pie Filling:
-2 tsp olive oil
-2 jars lentils or 200g soaked and cooked dry lentils
-1 onion
-4 cloves garlic
-1 large carrot
-1 cup frozen peas
-1 cup frozen sweetcorn
-1 cup chopped mushrooms
-1 can crushed tomatoes or 3 blended fresh tomatoes
-3 tsps dried mixed herbs
-3 tbsps tamari sauce
-1 stock cube (ideally low sodium, organic)
Heat a large pan of water and add the peeled and chopped potatoes. Cook until tender
Heat the oil in a large pan
Add the finely chopped onion and garlic
Once soft add the chopped carrot, mushroom, peas and sweetcorn and allow to cook for a few minutes
Add the herbs and tamari sauce
Add the lentils
Add the tomatoes
Add more water if necessary (enough to almost cover the contents of the pan without making it too runny)
Add the stock
Cook for about 20 minutes and add water if it becomes too dry
Place in a baking dish
Preheat the oven to 180 degree C
When the potatoes are cooked, drain off the water
Add the milk, butter, coriander and salt and mash until smooth
Place and spread on top of the lentil mixture
If you wish you can grate some cheese on top
Place in the oven for 20 minutes
Enjoy!