Friday, November 15, 2013

Recipe: Puoy Lentil and Mushroom Shepherd's Pie

Wow! This is a belter of a recipe! It passed the "meat-eaters" test as well, since my carnivorous boyfriend absolutely loved it and didn't mind I was serving him a meat-free meal. Officially a vegetarian shepherds pie is called a "Shepherdess's Pie", I found out yesterday. I made a nice vegetarian gravy with this, and had it with peas and asparagus- although feel free to serve it with whatever you fancy.

Puoy Lentil and Mushroom Shepherd’s Pie (serves 4)
1 tbsp extra virgin olive oil
1 white onion, finely diced
2 celery sticks, finely diced
1 carrot, peeled and finely diced
2 garlic cloves, crushed
250g chestnut mushrooms, finely diced
1 tbsp fresh thyme
2 tins puoy lentils, drained and rinsed
250ml vegetable stock
Salt and pepper to taste

900g potatoes, peeled and quartered
100g Philadelphia
Salt and pepper to taste
15g finely grated parmesan

1. Preheat the oven to 200C (Fan oven 180C). Fry the onion, celery, carrot, garlic, mushrooms and thyme in the olive oil for 10 minutes. Add the lentils and vegetable stock, and cook for a further 10 minutes. Pour into a baking dish and set aside.
2. Meanwhile, boil the potatoes in salted water, until soft. Drain, add the Philadelphia and seasoning and mash. Top the lentil mixture with the mash, and smooth over the surface. Make lines on the top with a fork. Top with parmesan, and put in the oven and bake for 30 minutes.
3. Remove from the oven and serve, with veggie gravy and vegetables of your choice!

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