Lentil shepherd’s pie

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8 servings
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Pulses

By Food24 November 03 2009
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Ingredients (10)

8.00 potatoes — large, peeled and cubed
30.00 ml oil
1.00 onion — large, chopped
4.00 carrots — grated
1.00 green pepper — small, chopped
ratatouille
500.00 ml lentils — cooked
sea salt and freshly ground black pepper
milk
butter
fresh herbs
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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.



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