Contact Northland

Give us a call

Contact your local Northland paper


Meatless Mondays: Lentil shepherds pie

CATHY DUFFIELD
Last updated 10:20 03/12/2012
Lentils
CATHY DUFFIELD

MEATLESS MARVEL: Lentil shepherds pie

Relevant offers

Whangarei Leader

Kiwis dream big Old Boys Association in dire straits Loving the best of the North Abuse of elders is all too common Hard to beat Whangarei's beaches Bike ban opposed Grandma Jenny a friend to many Body found in Whangarei stream King of monarchs 'WhangaReinbow' offers support

Brown, green and orange lentils are widely available in New Zealand but this week's recipe uses brown lentils.

Lentils are an often overlooked food in our diets and on restaurant menus but this is beginning to change.

Lentils can be served in many different ways, from simple family dishes (such as today's recipe) to gourmet. 

Lentils contain a cholesterol-lowering fibre, excellent amounts of six important minerals, two B vitamins, and protein with virtually no fat. 

Base

1 3/4 cups brown lentils
1 onion, finely chopped
3 1/2 cups water or vegetable stock
1 tbsp tomato paste
1 1/2 tbsp fresh seasonal herbs or 1 tsp dried mixed herbs
1 tsp salt

Topping

4 cups mashed potatoes
1/2 tsp salt
1 to 2 tbsp olive oil

Rinse the lentils and add to a saucepan with the water, onion, herbs, tomato paste and salt. Bring to the boil, lower the heat and simmer until all the water is absorbed and the lentils are soft (about 35 to 45 minutes).

Process lentils in a food processor (or mash, or leave as is) and spread in an oiled oven proof pie dish.
Cover with mashed potato and drizzle with olive oil.

Heat through in hot oven until the top is nicely browned or, alternatively, if the pie has just been made and is still hot, place briefly under a grill.

Ad Feedback

- Whangarei Leader

Comments

Special offers
Opinion poll

Are our classrooms becoming overcrowded?

Yes

No

Don't Care

Vote Result

Featured Promotions

Sponsored Content