Thursday, February 13, 2014

Vegeterian Lentil Shepherd's Pie

When it comes to comfort food there's not much better than a warm hearty shepherd's pie. Traditionally it is made with lamb mince but since we want to cut down on meat I've been looking for a good simple lentil shepherd's pie for ages. I love eating it out of a bowl, it makes it even more cosy and tasty. I adapted this recipe from Vegan Cooking for Carnivores by Roberto Martin.

Lentil Shepherd's Pie

  Vegetarian Lentil Shepherd's Pie

1 cup brown lentils
5 medium potatoes, peeled and quartered
4 tablespoons melted butter
1/2 cup warm milk
salt and pepper
2 tablespoons oil
1 onion, diced
3 cloves garlic cloves, minced
1 carrot, diced
2 celery stalks, thinly sliced
1 teaspoon thyme
3 tablespoons all-purpose flour
1.5 cups vegetable stock
0.5 cups frozen peas

  1. Preheat your oven to 220C or 420F.
  2. Place the lentils in a pot and cover with water. Cover and simmer for 20 min. Sieve and reserve.
  3. Meanwhile boil the potatoes until soft. Turn the stove to low, drain the potatoes and put back in the hot pan. Shake the potatoes in the pan to scruff them. Mash the potatoes. Add the warm butter, milk and salt and pepper and quickly mix with a spoon. 
  4. Heat the oil over medium heat. Add the onion and fry until it starts to become translucent. 
  5. Add the garlic, carrot and celery and fry for a few minutes.
  6. Add the flour over the vegetables and mix well to coat the evently and to get rid of the bumps.
  7. Slowly add the vegetable stock and stir well.
  8. Add the lentils and let simmer for 5 minutes. 
  9. Add the peas and season with salt and pepper.
  10. Transfer to a 2.5 litre ovenproof dish and spread the mash potatoes on top. Make sure to seal the edges so the mixture doesn't spill over.
  11. Bake the pie for 25 minutes. Let it stand for 15 minutes before serving.


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