Ingredients: |
Ingredients: For the lentil sauce:
50g butter
2 onions, chopped
4 carrots, diced
1 head of celery (3 stalks-ish), chopped
4 garlic cloves, finely chopped
200g pack chestnut mushrooms, sliced
2 bay leaves
1 Tbsp. dried thyme
500g pack dried green lentils
100 ml red wine (optional)
1.7 litres vegetable stock
3 Tbsp. tomato purée
For the topping:
2 kg floury potato
85 g butter
100 ml milk
50g cheddar, grated
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Directions: |
Directions:To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery, and 4 finely chopped garlic cloves for 15 minutes until soft and golden.
Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.
Stir in 2 bay leaves and 1 Tbsp. dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7L vegetable stock – it’s important that you do not season with salt at this stage.
Simmer for 40-50 minutes until the lentils are very soft.
Season to taste, take off heat, then stir in 3 Tbsp. tomato purée.
While the lentils are cooking, tip 2 kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100 ml milk, then season with salt and pepper.
To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5 (about 350 C), then bake for 30 mins until the topping is golden. |
This recipe for Golden Veggie Shephard's Pie is from