Dr Mobeus
Lentil Shepherdless Pie
Shepherd’s pie without the sheep sounds like a compromise but honestly this version stands on its own. Green lentils have a firm, slightly nutty texture that works perfectly in place of lamb mince – they hold their shape and soak up the gravy like sponges. The mashed potato top is the same as ever: golden, crispy and the best bit. At 68p a portion this costs about a third of what a meat version would set you back and it is every bit as satisfying. The Worcestershire sauce is what gives it that savoury depth you expect from a proper shepherd’s pie. Do not skip it.
Lentil Shepherdless Pie
Ingredients
Method
- Rinse the lentils and cook them in boiling water for 20 minutes until tender. Drain and set aside.
- Meanwhile, boil the potatoes in salted water for 15-20 minutes until very tender. Drain well.
- Mash the potatoes with the butter, milk and half the cheese. Season well and set aside.
- Heat the olive oil in a large frying pan. Add the onion and carrots, cook for 5 minutes until softening.
- Add the garlic, rosemary and tomato puree. Cook for 1 minute.
- Pour in the chopped tomatoes, stock and Worcestershire sauce. Add the drained lentils and stir well. Simmer for 10 minutes until the mixture thickens. Season generously.
- Preheat the oven to 200C/180C fan/Gas 6. Spoon the lentil mixture into an ovenproof dish. Top with the mashed potato and spread it out evenly. Fork the top and scatter over the remaining cheese.
- Bake for 20-25 minutes until the top is golden and bubbling. Let it rest for 5 minutes before serving.
Tips and Variations
Green lentils hold their shape better than red ones, which is why they work here. If you are in a rush, use a tin of green lentils instead and skip step 1. Add a layer of frozen peas between the lentil mixture and the potato for extra colour and veg. This freezes beautifully before or after baking.
