This is my remix on a Shepherds pie – it’s pretty inauthentic but it’s a firm favourite!
A traditional shepherds pie is made with lamb mince, fried onion and gravy, topped with mashed potato. It might have a small amount of peas or finely diced carrots in it.
This recipe is vegan, using puy lentils instead of meat and with the addition of red pepper to add a little sweetness. Miss it out if you like or use this recipe as a basis for anything that needs using up in the vegetable rack.
1 onion, chopped
1 clove garlic, smashed and chopped
1/2 red pepper chopped
2 tbsp cooking oil
1 tsp mixed herbs
Around 250g (cooked weight, forgot to weigh dry) of puy lentils
handful of peas or whatever veg you have left over
Generous squirt of tomato puree
2 tsp bouillon powder
Around 1/2 pint hot water (I tend to cook by sight and smell I’m afraid)
cornflour to thicken (may not be necessary)
Red wine (if you have some)
Cooked mashed potato for topping
Fry the onion with garlic, herbs and red pepper in a large frying pan until softened
Add the cooked lentils, peas and tomato puree and stir everything together
Dissolve the bouillon to the water and stir in.
Bring to the boil then add the cornflour dissolved in a little cold water
Chuck in some red wine if you have any
Allow to simmer until most of the liquid has been absorbed and you have a thick gravy-like consistency
Put in a casserole dish, top with mashed potato (I add turmeric to ours, hence the colour) and bake at 180 until the potato is golden (around 25 minutes in a fan oven)