Tuesday, 15 May 2012

Meaty Vegetarian Shepherd's Pie with Pumpkin Mash

Cheesy goodness
When my boyfriend gets home from a weekend away I like to make him a pie...

Meaty Vegetarian Shepherd's Pie with Pumpkin Mash
Serves 4

For the pie filling:
2 small onions or 1 large onion
4 cloves garlic
25 grams butter
2 large carrots, peeled and diced
1/2 small butternut pumpkin, peeled and diced
100 grams mushrooms, diced
1 cup of green lentils
1 teaspoon thyme
2 bay leaves
1 cup of beef (or vegetable) stock
1 cup of boiled water (or red wine if you prefer)
1 teaspoon tomato purée
1 teaspoon of gravy granules (or cornflour if you don't have gravy granules)

For the mash:
4 large potatoes, peeled and quartered
1/2 small butternut pumpkin, peeled and quartered
25 grams butter
1/4 cup milk
Large handful grated cheese
Dinner for the week!
 1) In a large pan melt the butter and gently fry the onions and garlic until soft. Add the carrots and pumpkin and fry for 15 minutes. Add the mushroom and cook for a further 5 minutes. Add the lentils and mix well. Add the herbs, then pour in the stock and water, cover and simmer for 25 minutes.

2) Pre-heat the oven to 200 degrees C.

3) Bring a large pot of water to boil with a big pinch of salt and add the potatoes and pumpkin. Boil for 10-15 minutes or until a fork easily pierces the flesh of the potato. Drain all the water and add the butter and milk. Mash thoroughly until creamy. Add salt to taste.

4) Once the lentils are fully cooked add the tomato purée and gravy granules and mix through. The mixture will quickly thicken. Take out the bay leaf and check for seasoning.

5) To assemble your pie, pour the lentil mixture into a casserole dish, and layer the mash on top. Finish with a generous handful of grated cheese and put in the oven for 25 minutes, or until the cheese starts to brown around the edges.

It's not pretty, but it's delicious!

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