Lentil Shepherd's Pie recipe
Ingredients:
- 500ml vegetable stock
- 250g red lentils
- 3 large potatoes
- 1 carrot
- 1 celery stick
- 1 onion
- 2 garlic cloves
- 2 tbsp. tomato puree
- 100g butter
- 50ml milk
- Salt and pepper
- 100ml white wine
Method of Preparation:
Put the potatoes into cold water. Bring to the boil, then reduce heat slightly and simmer until very tender, around twenty minutes.
Meanwhile, finely chop the onion, carrot and celery stick and mince the garlic cloves.
Whilst potatoes are cooking, put the lentils into a saucepan with the stock and white wine and simmer. Whilst they are simmering, fry the onion, carrot, celery stick and garlic in 50g of butter until soft, then fry the tomato puree in the same pan. Once the lentils are tender, drain them and add them to the vegetables in the frying pan with all of the cooking juices. Heat everything together for around five minutes.
Mash the potatoes with the remaining butter and milk and season well with salt and pepper.
Layer the lentils over the bottom of an oven dish and top with the mashed potato. Cook in a 200C oven for 30 minutes and then serve.
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