This one goes back a long way, probably 20 years.  Proper English comfort food, minus the lamb or beef!  I don’t know where the name came from, or why it is necessarily the female version of the dish once the meat is replaced with lentils, but we absolutely love it  – although it serves 6 (there are 4 of us!), it rarely goes into the fridge for the next day..! 🙂

5.0 from 1 reviews

Shepherdess Pie

 

Print

Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Deb

Recipe type: Bake

Cuisine: English

Serves: 6

Ingredients

• 6 medium / large potatoes (about 800g-1kg / 28-35 oz)
• 1 large onion
• 2 sticks celery
• 2 large cloves garlic
• 2 medium carrots
• A dozen button mushrooms (about 200g/7 oz)
• 1 cup passata (or pureed canned tomatoes)
• ½ cup red lentils
• ½ cup Puy / French blue-green lentils
• ½ cup frozen corn
• ½ cup frozen peas
• 1 heaped tsp vegetable stock powder
• 2 T tomato paste
• 1 tsp mixed herbs
• 2 large bay leaves
• 2 cups water
• 1 cup soy milk (approx.)

Instructions

1. Peel and cut the potatoes into large chunks, put into a large saucepan of cold water and bring to the boil.
2. Prepare all the vegetables – dice the onion, celery, carrots, mushrooms into small dice (around the same size as peas and corn), and crush the garlic.
3. Put the onion, garlic, celery, carrot and mushrooms in large casserole pan, and sauté with a splash of water or stock until tender, about 5 minutes.
4. Meanwhile measure out the rest of the ingredients.
5. Add the passata, lentils, peas and corn, stock powder, tomato paste, herbs, water and bring to the boil. Simmer, covered, for around 30 minutes. Stir occasionally to check it isn't sticking on the bottom.
6. Whilst the lentils are simmering, check the potatoes, and once tender, drain well and mash til very smooth with soy milk (or your preference) and salt and pepper.
7. Transfer the lentils to an oven proof lasagne-style dish, top with the mash and smooth out.
8. Bake for 20-25 minutes until bubbling and top crisp.
9. Serve with steamed green vegetables or roasted cauliflower.

3.2.1275