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Add a photoA vegetarian version of a British classic
Ingredients
- 1 x cup of orange lentils (little tiny ones that donât need soaking)
- 1 x teaspoon Marmite
- 1 x punnet chopped mushrooms
- 1 x leek, washed and chopped (check for sand between layers)
- Half a bunch fresh parsley
- 1 x bouquet garni (dried mixed herbs in little bags)
- 2 ordinary onions, chopped
- 1 x can sweetcorn
- 1 x tablespoon tomato puree
- Olive oil for frying
- 2 x vegetable or chicken stock cube (Knorr)
- Half a pint boiling water
- Black pepper
- Mashed potato (either home-cooked or Smash)
Directions
- Put the olive oil in a large cooking pot and heat gently. Put in the onions and fry for 5 minutes.
- Add the leeks (and mushrooms if you are using) and stir, then add the lentils and tomato puree.
- Dissolve the stock cubes in the boiling water and add half to the pan, together with the bouquet garni, stir and then cover and cook for a further 5 minutes.
- Add the chick peas, sweetcorn and parsley, stir and then cook uncovered on a gentle heat for 10 minutes, stirring from time to time to make sure it doesnât stick.
- If the mixture is too dry, add some more of the stock. Remove the bouquet garni.
- Finally, add the teaspoon of Marmite and stir through gently. When the mixture has a thick consistency, itâs ready. It should resemble mince.
- Add freshly milled black pepper, to taste.
- Turn on the oven to about 200 â 220 degrees.
- Make or prepare the mashed potato, adding a knob of butter, salt and pepper.
- Pour the vegetable mixture from the pan into a lasagne dish or 2â baking tin. Leave to cool for 5 minutes and then use a fork to smooth the mash over the top. This is easier if you use a small amount at a time. Try to make sure it is sealed to the edge so that none of the mixture bubbles through â but it still might!
- rail the fork over the top to leave forkmarks on top.
- Put the Shepherds Pie in the top of the oven and bake for about 15 minutes, until the top is golden and the mixture bubbling underneath. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 3 servings | |
| Calories 70 | |
| Calories from Fat 21 | 30% |
| Total Fat 2.36g | 3% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 32mg | 1% |
| Potassium 275mg | 8% |
| Total Carbs 10.76g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.73g | 0% |
| Protein 1.77g | 3% |
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