Lentil Shepherd's Pie
Makes 4 servings

INGREDIENTS
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

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.

RECIPE NOTES
Makes four and reheats well. It is also fine assembled in the morning and baked in the evening, with ten more minutes from cold.
The vinegar does the job the meat juices would. Without it the filling tastes flat.

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