Lentil shepherd's pie

Frank Camorra
Using lentils and mushrooms in a shepherd's pie is a fantastic substitute for meat.
Using lentils and mushrooms in a shepherd's pie is a fantastic substitute for meat. Photo: Marina Oliphant
Dietary
Vegetarian

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.

Ingredients

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

Method

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.

Preheat oven to 190C.

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.

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.

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

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