Lentil shepherd’s pie

This Lentil Sheperd’s Pie recipe is based on a recipe that was published in October 2016 by CookingLight

The first time I saw the recipe, I thought it wouldn’t be ‘meaty’ enough for our family of frenzy meat-eaters, but it we were pleasantly surprised by the dish – it doesn’t need meat at all, the combination of lentils and mushrooms gives the dish a beautiful flavour and enough umf to satisfy any meat-eater’s expectation!    

The dish takes more than 30 minutes, so you can enjoy a glass of wine or a cup of tea, or just bask in how amazing the kitchen smells as this dish cooks.  

SERVES:  4 

INGREDIENTS

potatoes, halved
1 cup milk
3 tablespoons olive oil
salt and ground black pepper, to taste
50 grams Parmesan cheese, finely grated
1 cup onion, finely chopped
4 cloves garlic, crushed
250 grams mushrooms, chopped
1 tablespoon thyme, chopped
1 1/2 cups lentils
1/2 cup bulgur
1 cup vegetable stock
1/2 cup red wine
2 tablespoons soy sauce
1/2 cup frozen green peas
1 handful chives, chopped

METHOD

Prepare all our ingredients.  

Preheat the oven to 180C.

Place potatoes in a saucepan; cover with water and bring to the boil.  Reduce the heat and simmer for 20 minutes or until tender.  Drain. 

Place lentils in a saucepan; cover with water and bring to the boil.  Reduce the heat and simmer for 20 minutes or until tender.  Drain. 

Return potatoes to saucepan.  Add the milk, 2 tablespoons of oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cheese; mash to desired consistency.

Heat remaining 1 tablespoon oil in a medium saucepan oven over medium.  Add  the onion and garlic; cook 4 minutes, stirring frequently.  Add the mushrooms and thyme; sauté 10 minutes or until mushrooms are tender.  Add the lentils, bulgur, stock, wine, soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer 15 minutes or until the wine has evaporated. Stir in the green peas.

Spoon lentil mixture into a glass or ceramic baking dish and top with mashed potato mixture.  Bake for 20 minutes or until heated through. Sprinkle evenly with chives.

 

WE CAN'T WAIT TO COOK WITH YOU!

GET COOKING

Pin It on Pinterest

Share This