 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
This tasted just as rich and delicious as a meat shepherds pie, but it's a great deal cheaper to make with lentils. It's a fantastic budget recipe, and very popular with my children. Ingredients:
800 g medium new potatoes, quartered |
40 g butter |
1 medium brown onion, chopped finely |
1 garlic clove, crushed |
415 g crushed tomatoes |
1 cup vegetable stock |
1 cup water |
2 tablespoons tomato paste |
1/3 cup dry red wine |
2/3 cup red lentil |
1 medium carrot, chopped finely |
1/2 cup frozen peas, thawed |
1/3 cup flat leaf parsley, chopped coarsely |
Directions:
1. Preheat oven to hot.
2. Boil, steam or microwave potato until tender; drain. Mash in large bowl with half of the butter.
3. Melt remaining butter in medium-deep frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes; stirring occasionally.
4. Add peas and parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1 litre ovenproof dish.
5. Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes before serving.
|
|