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
|150g green lentils|
|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|
NEED TO KNOW
|Type of dish||Slow cooker|
|Cooking time||1 - 2 hours|
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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