Shepherds Pie
Contributed by
Rose Fenasse
Serves
4-6
A family dinner classic that is simple, easy, comfort food at it's best! The added lentils make it deliciously filling with an added protein boost.
Super easy to make vegetarian for a meat-free Monday option.
Method
- Preheat the oven to 180 degrees.
- Peel and wash the potatoes. Cut the potatoes in the rough segments and place in a pot with enough water until completely covered. Bring to the boil and then lower the heat down to a simmer for around 15 minutes.
- In a large frying pan or saucepan over medium heat, saute diced onions, chilli flakes and garlic until the onion is translucent.
- Add the carrot and mushroom, and cook for a further 5 minutes.
- Add the mince, stirring with a wooden spoon, ensure it breaks up evenly. Cook for about 10 minutes or until the meat has browned. Add the lentils and the flour and stir through until coated.
- Add in the tomato paste, tinned tomato, Worcestershire sauce, bay leaf, parsley, herbs and stock and stir through until well combined. Turn the heat down to medium-low and cook for a further 15-20 minutes or until the mixture thickens.
- Check on the potatoes by poking with a knife. If the knives go through easily and appear slightly fluffy these are ready. Remove from the heat and drain the water out.
- In the same pot the potatoes were boiling in, mash the potatoes with a fork or potato masher. Season with salt and pepper and add in the milk and butter. Mix through until the consistency is smooth and creamy. Set aside.
- Spoon mince/lentil mixture into a deep baking dish and spread the mashed potato over top. Sprinkle a handle of cheese evenly over the top of the potato. Bake for 10-15 mins or until golden brown.
- Serve hot and enjoy!
