Recipes > Main Meals > Shepherdess Pie
This meat-free Shepherd’s Pie has a tasty topping of mash with mustard and chilli sauce. If you prefer, it’s fine to keep it plain.
Serves: 4
Ingredients
For the base
150g/scant 5oz brown lentils (or use tinned, drained green lentils)
720ml/scant 25fl oz water
1 large onion, finely diced
1 tsp dried sage
1 tsp salt
450g/scant 16oz passata (or liquidised canned tomatoes)
For the topping
3 large potatoes, steamed and mashed
1 tbsp sweet chili sauce
1 tsp wholegrain mustard
1 tsp ground turmeric
1 tsp salt
240ml/scant 8fl oz soya or rice milk
Instructions
Preheat the oven to 150°C/300°F/gas mark 2. If using tinned lentils, omit stage 2. Cook the lentils in the water for around 30 minutes or until soft. Drain, if there is any water left. Transfer the lentils to a mixing bowl and mix with the remaining base ingredients. In another bowl, mix all topping ingredients together. Put the base mixture into a shallow ovenproof dish, smooth out and top with the potato mixture. Bake for 30 minutes until browning and crisp. For more great ‘Main Meals’, click here.
anne
27 June, 2016
That is very bland. If you included celery, parsley and thyme it would make a huge difference. Also veg stock. Mustard and chilli? How about making it more traditional? Veg marg, and crushed plain crisps on top of the potatoes, with perhaps a little paprika or cayenne.