Lentil Shepherd's Pie

Make lentil shepherd's pie, from the first ingredient to the finished dish.

INGREDIENTS | Makes 4 servings
Two tins, drained (600 g) Cooked lentils (Cooked weight, green or brown. A pouch is already this.)
900 g Potato (Floury potatoes. Waxy ones make a gluey mash. Raw, peeled weight.)
150 g Onion
200 g Carrot
150 g Mushrooms
150 g Frozen peas
40 g Tomato purée
300 g Vegetable stock (Made up from a cube or a pot.)
1 tbsp (15 g) Balsamic vinegar
20 g Olive oil (Half into the filling, half beaten into the mash.)
A few sprigs Fresh thyme
Ingredient notes on the recipe page.

METHOD
1. Boil the peeled, chunked potatoes in salted water for 20 minutes until tender. Drain, steam dry for a minute and mash with 10 g of the oil, salt and a splash of the cooking water.
2. Meanwhile cook the chopped onion, carrot and mushrooms in the other 10 g of oil for ten minutes, then add the purée, thyme, lentils, stock and vinegar. Simmer for 15 minutes until thick, then stir in the peas.
3. Tip the filling into a baking dish, spread the mash over and rough the top with a fork.
4. Bake at 200°C for 30 minutes until the top is browned at the ridges.

Contains celery and sulphites.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Nearly every bottle of balsamic lists sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/lentil-shepherds-pie

AI-generated images illustrating the recipe.

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