Lentil and Mushroom ‘Shepherd’s Pie’

Warming, nourishing and hearty- chuck in some mince meat/tofu/quorn if you have it and any other finely chopped veggies you need to use up. Can use any potatoes for mash or try layering up sliced potatoes on top 

Ingredients 

• For the mash - 1 or 2  potatoes, 1 sweet potato, 2 tablespoons oil, butter or spread 

• 1 onion chopped finely

• 2 celery  sticks chopped finely 

• 1 tin green lentils

• 1 tin chopped tomatoes 

• 1 stock cube 

• 5 mushrooms sliced

• Handful grated cheese 

Method

• Step 1

  Boil cubed potatoes don’t need to peel! Let them boil away whilst making the pie base.

• Step 2

  Chop onions and celery and fry with garlic or garlic powder plus a tea spoon of dried herbs in a tablespoon of oil until golden, then add the sliced mushrooms fry for a minute (plus any meat or quorn etc)  then pour in tomatoes and drained lentils and let the mixture bubble away.

• Step 3

  Dissolve the stock cube in a mug of hot water and pour into the mixture, let it bubble for 20 mins until it thickens up. Get the oven on to 180 to heat up

• Step 4

  Whilst the mixture is thickening drain the boiled potatoes and mash with butter/spread or oil and season with salt and pepper

• Step 5

  In a small oven proof dish pour in your pie mix then carefully layer on the mashed potato, sprinkle with the cheese and bake for 20 mins until the potato is golden. 

  Enjoy with a salad or green veg and peas : )