I’d like to thank several of you for sending through a number of amazing, nutritional, simple and frugal recipes for the ‘Pandemic Pantry Global Community Cookbook Project’. All recipes and messages will be added to the FREE online cookbook which everyone can download for free.
When Leanne Spencer sent this recipe for Lentil Sheperd’s Pie through by e-mail last night, noticing that I did indeed have brown lentils in a storage jar in my ‘prepper pantry’, I couldn’t resist in baking this today for my dinner.
It tasted WONDERFUL, inexpensive to make, packed with protein and fibre and VERY comforting. Much needed in current days..
Thank you Leanne!
Thank you for organising this.
This is the lentil version of a shepherd’s pie that I make regularly. My favourite thing about this recipe, is that it’s not prescriptive, you can use whichever veg you can get.
Lentil Shepherd’s Pie
Makes 6 generous serves
- 4 cups cooked brown lentils, drained
- 1 tblsp oil
- 1-2 chopped onions
- 2 cloves garlic, crushed
- 4 cups any minced, grated or finely chopped vegetables (eg mushrooms, carrots, sweet potato, celery, eggplant/aubergine, zucchini/courgette, capsicum/peppers – just use what you have)
- 400g tin crushed tomatoes or a jar of tomato pasta sauce
- 1 tsp beef flavoured stock powder or a tsp of vegemite/marmite
- 2 tsp dry mixed herbs
- 1 tsp Worcestershire sauce
- 2 tblsp tomato paste
For the topping
- 3 large potatoes plus an equivalent amount of other suitable mashing veg (carrots, sweet potato, pumpkin, turnip, parsnip, celeriac, cauliflower etc)
- salt & pepper
- butter and a little milk
– Peel the root veg and cut into large chunks. Simmer in salted water until just tender and then drain well. Add some pepper and butter and mash. If the mixture is dry add a little milk (this will depend on which veg you’ve used).
– Heat the oil in a large saucepan or stockpot and soften the onions. Add the minced vegetables, garlic and herbs and stir for a couple of minutes. Add the tomatoes, worchestershire sauce and stock powder and simmer for 30 minutes.
– Remove from the heat and add the lentils and tomato paste and stir through.
– Heat the oven to 180C.
– Pour the lentil mixture into a large rectangular casserole or roasting pan. Top with the mash and bake for 45 minutes, or until the top is nicely browned.
I like this served with green veg such as beans or swiss chard.