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Golden Veggie Shepherd S Pie

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Ingredients
For the lentil sauce
  Onions 2 , chopped
  Carrots 4 , diced
  Celery head 1 , chopped
  Garlic 4 Clove (20 gm), finely chopped
  Chestnut mushrooms 200 Gram, sliced
  Bay leaves 2
  Dried thyme 1 Tablespoon
  Dried green lentils 500 Gram, dried (We Used Merchant Gourmet Puy Lentils)
  Red wine 4 Fluid Ounce (100 Milliliter)
  Vegetable stock 3 Pint (1.7 Liters)
  Tomato puree 3 Tablespoon
For the topping
  Floury potatoes 4 1⁄2 Pound (2 Kilogram, Such As King Edwards)
  Butter 3 Ounce (85 Grams)
  Milk 4 Fluid Ounce (100 Milliliter)
  Grated cheddar 2 Ounce (50 Gram)
Directions

MAKING
1. In a pan, heat the butter over moderate heat.
2. Add the onions, carrots, celery and garlic and gently fry for 15 minutes until soft and golden.
3. Increase the heat and add the mushrooms.
4. Cook the mixture for 4 minutes more.
5. Now stir in the herbs, the lentils, the wine and stock. Do not season with salt at this stage.
6. Reduce the heat and simmer the mixture for 40-50 minutes until the lentils are very soft.
7. Now addd salt to taste and take it off the heat.
8. Stir in the tomato puree.

FINALIZING
9. In a pan filled with water, tip the potatoes.
10. Boil the potatoes for about 15 minutes until tender.
11. Drain the potatoes, mash with the butter and milk, and add salt and pepper.

SERVING
12. Serve the lentil sauce topped with the mashed potato.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Potato
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
6

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