LENTIL SHEPHERD’S PIE with Cheesy Topping
Lentils readily absorb a variety of wonderful flavors from other foods and seasonings. They're super high in soluble and insoluble fibre and a nutritious source of protein. A great option for a meat free Monday (or any day).
1 tbsp olive oil,
½ chopped red onion
1 clove garlic minced
2 small carrots & 1 celery stalk chopped
1 tin plum tomatoes
Splash tabasco,*Worcester sauce & balsamic
Pinch of smoked paprika
1 bay leaf
75ml red wine & 100ml stock (use all stock if desired)
1 stick fresh rosemary, small handful fresh parsley chopped
1 can green lentils
Salt and Pepper
3 large potatoes
Small handful frozen peas
2 spring onions chopped,
75g grated cheese
Preheat the oven to 200C.
Boil potatoes, add peas towards the end and drain, Mash the potatoes and peas and stir in the chopped spring onions. Beat in the egg while the potato mix is still hot (the egg will cook in the hot potato mix).
For the lentil mixture, gently fry the chopped onion, garlic, carrots and celery in oil until soft. Add the remaining base ingredients (omitting lentils) and season. Simmer, stirring ocassionally, until the vegetables are tender and the sauce has reduced, then stir in the lentils. (Remove Bay Leaf)
Assemble the pie. Sprinkle cheese on top and finish with a few shakes of smoked paprika.
Bake for 25-30 minutes and serve with some steamed broccoli or spinach (Both for extra nutrients).
*Omit Worcester Sauce if you are a strict practising vegetarian