Lentil Shepherd's Pie
A Traditional Favourite
Introduction

A herby blend of lentils and potatoes baked into a savoury casserole that's sure to satisfy.

This recipe is egg free This recipe is gluten free This recipe is wheat free
Preparation notes

4 servings

Ingredients

400g tinned green lentils or cooked and drained green lentils

1tsp of oil

2 large onions, peeled and finely chopped

½ tsp dried sage

½ tsp dried oregano

2 cloves garlic, crushed

dash cayenne pepper

1 tsp salt

2 kg potatoes peeled and boiled

300ml hot milk

Margarine to taste

200g vegetarian cheese



Method
  1. Pre heat the oven to 200C/400F.

  2. Gently fry the onions in oil in a large pan for 5 minutes.

  3. Add the lentils and continue to cook for a further 5 minutes.

  4. Add the sage, oregano, garlic, cayenne and salt as required. Stir then set to one side.

  5. Mash the potatoes with the hot milk and margarine.

  6. Lightly oil a large ovenproof dish. Spread the lentil mixture into the bottom and top with the mashed potatoes. Bake for 25 minutes.

  7. As an optional extra, top with vegetarian cheese and finish off under the grill.

  8. Serve with seasonal vegetables.
Copyright © The Vegetarian Society 2010

Lentil Shepherd

Print
Share this recipe:


 
Hosted by PipeTen