Winter warmer: Tasty lentil shepherd's pie

FRANK CAMORRA
Last updated 16:05 11/04/2014
Pie
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.

LENTIL SHEPHERD'S PIE

NEED TO KNOW

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

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

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.

- Good Food

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