Winter warmer: Tasty lentil shepherd's pie

Last updated 16:05 11/04/2014
Marina Oliphant

WINTER WARMER: Frank Camorra's lentil shepherd's pie.

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Using lentils and mushrooms in a shepherd's pie is a fantastic substitute for meat. You won't miss it with the rich, earthy taste of the pulses.


150g green lentils
750g potatoes
2 tbsp olive oil
2 small onions, peeled and chopped
1 large garlic clove, peeled and chopped
75g mushrooms, wiped and chopped
1 medium carrot, peeled and diced
600g can chopped tomatoes
1 1/2 tbsp tomato puree
1 1/2 tbsp tamari or soy sauce
1 handful parsley, chopped
2 tbsp butter
2 tbsp milk


Main ingredient Lentils
Type of dish Slow cooker
Course Dinner
Cooking time 1 - 2 hours
Serves/makes 4-6
Special options Vegetarian

1. Put the lentils in a pan, cover with water and simmer for 45 minutes or until soft. Drain and put to one side. Meanwhile, peel and chop the potatoes, put them in a pan, cover with water, bring to the boil and cook until tender.

2. Preheat oven to 190C.

3. Heat the olive oil in a pan over a low heat and cook the onion and garlic until translucent. Add the mushrooms and carrots, and cook for a further two minutes. Add the tomatoes, tomato puree, soy sauce, cooked lentils and parsley and cook for a few more minutes. Remove from the heat. Drain and mash the potatoes well or put them through a mouli or ricer and puree.

4. Mix in butter and milk and stir until smooth. Pour the lentil mixture into a 20-centimetre square ovenproof dish. Put the mashed potato into a piping bag with a 1-centimetre nozzle and pipe in straight lines across the top of the lentil mixture.

5. Bake for 30 minutes or until the potato starts to turn golden brown.

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