Lentil shepherd's pie

Recipe from: 3/8/2001 12:00:00 AM
Ingredients 11
Servings 8
Time

Ingredients

  • 8
    large potatoes, peeled and cubed
  • 30
    ml
    oil
  • 1
    large onion, chopped
  • 4
    carrots, coarsely grated
  • 1
    small green pepper, chopped
  • 820
    g
    ratatouille
  • 500
    ml
    cooked lentils
  • salt and freshly ground black pepper
  • a little milk
  • a little butter
  • herbs to taste
 

Method

 
Preheat the oven to 180 ºC and oil a casserole dish. Meanwhile boil the potatoes until tender. Heat the oil in a pan and sauté the onion, carrots and green pepper until fragrant. Add the ratatouille and lentils and heat. Season to taste with salt and freshly ground black pepper. Mash the potatoes with milk and butter and season to taste with salt, freshly ground black pepper and herbs. Turn the lentil mixture into the prepared dish and top with the mashed potatoes. Bake for about 30 minutes until golden brown on top and heated through. Serve with a green salad. Serves 8-10.
 

Read more on: pulses  |  bake
 

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