Lentil shepherds pie Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 3/4 bag of green lentils
3 large carrots
1 large red onion
1/4 bag of frozen peas
2 tbsp of dried mixed herbs
3 garlic cloves
1/2 pot of bisto gravy
2 kg bag of potatoes
100ml plant based milk
2 tbsp dairy free butter
|
|
Directions: |
Directions:1 Rinse the lentils and bring them to boil then simmer for 15 minutes.
2 Peel the potatoes and add to a large sauce pan cook until soft for around 20 minutes, drain and add the plant based milk and dairy free butter along with a pinch of salt and peper and mash.
3 Add the chopped carrots, diced red onion and crush garlic to a large frying pan and cook until onions are soft.
4 Transfer the lentils to the onions and carrots cover with the moxed herbs and then add the thick gravy and frozen peas. bring to a simmer and cook for 10 minutes.
5 Transfer the mixture to tin foil trays, spoon on the mash and sprinkle some dairy free grated cheese. you can either cook straight way, leave in the fridge for up to 5 days or freeze and cook from frozen. |
|
Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I always batch cook this recipes as they freeze really well and are easy to prepare and make.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Lentil shepherds pie is from