Lentil Shepherd's Pie

The Base:
1-2 Tbsp olive oil
1/2 onion, chopped
1 clove garlic
2 carrots
1 celery stalk
14 oz crushed or cubed plum tomatoes
pinch of paprika
1 bay leaf
sprig of rosemary
1/3 cup red wine
1/3 cup vegetable stock
splash of tabasco
splash of balsamic
14 oz lentils
The Champ:
3 potatoes
1/4 cup milk
2 spring onions
1 oz butter
pinch of paprika
1 oz cheddar cheese
To make the Base:

2. Add the plum tomatoes, paprika, bay leaf, rosemary, red wine, tabasco, vegetable stock, and balsamic vinegar, and cook for 5 minutes.


3. Stir in lentils, and take the pan off the heat.
To make the Champ:
4. Boil the potatoes for 15-20 minutes, till soft.
5. Fry chopped spring onions in butter till soft, add milk and heat for 1-2 minutes.
6. Mash the potatoes into the milk/onion mixture.
I then put mine in a piping bag, so I could pipe it onto the pie. It didn't just look appealing, but the edging crisped well in the oven.
7. Place the base in a deep pan, then pipe or spoon the potato on top. Dot with cheddar cheese hunks and dust with a little paprika.
8. In a 400 F oven, bake 25-30 minutes, till the cheese is melted and the champ has browned. Place the pie on a top rack or turn it to 425 F fan to speed up the crisping process.
Hearty, delicious, and one of the few recipes I have with barely any butter in sight. I call that a win. Enjoy!
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