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Lentil Shephard's Pie

's lentil pie (1)

A yummy meat free alternative! 

Provided by UWS Transition


2 onions (finely chopped)

2 medium carrots 

2 sticks of celery

1 red pepper

1 mug of lentils (250g)

2 tablespoons of oil

400g tin chopped tomatoes

1 litre good quality stock

2 bay leaves




5 large potatoes (1.5kg)

50g cheddar cheese, grated

100ml semi skimmed milk

Large knob of butter



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Making The Sauce

Chop the onions, carrots, celery and peppers.

Heat the oil in a large pan, fry the onions, garlic and then other chopped vegetables.

Stir in the lentils, tomatoes, stock and herbs. Bring to the boil then reduce the heat, cover and simmer for 30mins, stirring occasionally to prevent sticking. Season if desired with salt and pepper or wait til its on the plate.

 Remove lid and simmer for a further 5 mins or so.


The Topping

 Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water

Boil for about 15 minutes until tender 

Stick a knife into them to check they're soft all the way through

Mash the potatoes adding the milk


Assemble The Pie

Transfer the lentil mixture into an ovenproof dish, then top with mash.

Scatter over the cheese and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.




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