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Lentil Shepard’s pie


Lentil Shepard’s pie

Ingredients 17
Servings 6
Time 10 minutes

Ingredients

  • FILLING
  • 750
    ml
    hot water
  • 250
    ml
    red lentils
  • 15
    ml
    butter
  • 1
    onion, finely chopped
  • 2
    celery stalks, finely chopped (optional)
  • 1
    chilli, finely chopped
  • 1
    chilli, finely chopped
  • 1/2
    butternut, peeled and diced
  • 1
    chopped tomatoes
  • 30
    chopped tomatoes
  • 5
    ml
    sugar
  • 1
    can brown lentils, drained and rinsed salt and freshly ground black pepper
  • TOPPING
  • 6
    potatoes, cooked and skins removed
  • 30
    ml
    milk
  • 60
    ml
    grated Parmesan cheese salt and pepper
 

Method

50-60 minutes
 

1. pour the hot water over the red lentils and soak for about 15 minutes.

2 meanwhile put the butter, onion, celery, chilli and bay leaf in a microwave-proof glass bowl and microwave for 5 minutes. Add the butternut and lentils with their soaking liquid. Microwave for 15 minutes or until the lentils are soft.

3 add the remaining ingredients, season with salt and pepper and microwave for another 5 minutes or until heated through and fragrant.

4 Topping mash the potatoes, milk and parmesan cheese (reserve some cheese for sprinkling on top). Season with salt and pepper.

5. Spoon the lentil mixture into a dish and cover with the topping. Microwave for 3 minutes or until heated through. Brown the topping with a blowtorch and sprinkle the remaining cheese on top.

 

Read more on: lentils  |  pie
 

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