My whole family love this shepherdless pie. It’s a hearty meal is full of high protein lentils which have quite a ‘meaty’ bite in them. Lentils are an amazing thing to replace ground beef in recipes such as lasagna, bolognese or chili. You basically make a lovely lentil stew, put it in a dish, top with sweet potato (or regular) mash and then bake in the oven until it’s crispy. I find shepherdless pie is the perfect comforting meal for winter evenings. We love having a big slice with a side of greens such as broccoli, side salad or green beans!
You can make it in one large dish or personal size ramekins and it’ll serve about 6! This shepherdless pie will take about an hour to prepare but it’s so worth it.
- 1 onion
- 3 cloves of garlic
- 2 cups/400g puy/brown/green lentils
- 1 cup/150g frozen peas
- 4 large carrots
- 1 tin tomatoes
- 2 litres vegetable stock
- 2 tsp each tumeric, dried corriander, cumin, mixed dried herbs
- salt and pepper to taste
- 1kg potatoes
Firstly peel and chop the potatoes and steam or boil them until soft. While they are cooking, chop the onion and garlic. In a large saucepan fry for a few minutes in oil or water or whatever you like to use. Then add in the spices and herbs and fry for another couple of minutes to release all the aromas. Rinse the lentils and add them to the saucepan with vegetable stock. Bring to the boil and then turn down to simmer with the lid on. Peel and chop your carrots into slices and add them into the pot with the frozen peas and tomatoes. Cook this gently for about 30 minutes until the liquid has reduced into a sauce and the lentils are soft. Preheat your oven to 200. Meanwhile the potatoes will be cooked (they take about 20 minutes depending on how big you dice them) so you can mash them with a splash of almond milk and/or some dairy free spread. If you are making sweet potato mash they need a lot less liquid since the water content is so high. Season the stew and potatoes with salt and pepper. Place the stew into a big oven proof dish or smaller personal size ramekins and then scoop the mash over it. Even it over with the back of a spoon and you can do a design with a fork if you like! Bake in the oven for 15 minutes.