Puy Lentil Shepherd’s Pie
This Lentil Shepherd’s Pie recipe smashes the flavour factor, is super simple to make and is one of the nations most loved dishes. Swapping mince for lentils is a quick and easy way to eat more plant-based meals without feeling like you’re compromising on taste or time.
Recipe by Gaz Oakley
This recipe is a source of protein, a source of fibre and low in fat, saturated fat, sugar and salt
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Serves 4
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1 hour 15 Minutes
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4 pans
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Beginner
Suitable for vegans
Ingredients
- 1 tbs Olive Oil
- 6 Dried Merchant Gourmet Porcini Mushrooms, soaked in 1 cup / 250ml Boiling Water
- 1 Large Onion, peeled
- 2 Carrots, peeled
- 5 Cloves Garlic, peeled
- 2 Sticks Celery
- 3 tbs Soy Sauce
- 4 tbs Tomato Puree
- 1 tbs Fresh Thyme Leaves
- 1 tbs Fresh Rosemary, chopped
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Puy Lentils
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Glorious Grains
- 1 cup / 240ml Vegan Friendly Red Wine
- 1 cup / 240ml Low Salt Vegetable Stock
- Pinch Sea Salt & Pepper
Topping
- 4 Large Potatoes
- 4 tbs Vegan Butter
- ½ cup / 120ml Non-Diary Milk
- 1 tbs Olive Oil
- Pinch Sea Salt & Pepper
Instructions
1. Preheat your oven to 180 degrees Celsius / 356 Fahrenheit.
2. Place a large, non-stick saucepan over a medium heat & add a little oil. When the pan is hot, add the onion, carrots, garlic & celery. Sauté the mixture for 4-5 minutes, stirring often.
3. Finely chop the re-hydrated mushrooms then add them to the pan with the tomato puree, herbs, lentils & glorious grains.
4. Keep stirring the mixture for 2-3 more minutes before adding the mushroom liqueur (soaking water), red wine, stock, salt & pepper.
5. Meanwhile, make your mash potato for the topping.
6. Add your potatoes to a medium saucepan and cover over with water. Place the pan over medium heat & cook the potatoes for around 10-12 minutes, or until they are soft enough to mash.
7. When the potatoes are cooked, transfer them to a colander draining away the water. Let the potatoes dry for 2-3 minutes, then pass them through a potato ricer to mash them.
8. Once you’ve riced all the potato, whip in the milk, vegan butter, olive oil and seasoning. Set the potato aside until you’re ready to top your pie.
9. When the filling mix is rich and the liquid has slightly thickened, transfer it to your baking dish and top with the creamy mash. I used a piping bag for an old-fashioned look, but you can just spoon it on.
10. Place your shepherd’s pie into your oven to bake for 25-35 minutes, or until the mash on top has gone crispy and golden.
11. Serve right away.
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