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Mini lentil shepherd’s pies

A mini lentil shepherd’s pie served in a small casserole dish

Mini lentil shepherd’s pies

Name: Mini lentil shepherd’s pies
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6
Ingredients: 2 tbsp butter or olive oil, plus extra for the pie dishes; 1 large red onion chopped; 2 carrots finely diced, about 200g; 4 celery stalks chopped; 4 garlic cloves finely chopped; 150g chestnut mushrooms chopped (blitz these to fairly tiny pieces for small kids); 2 tsp thyme leaves (optional); 250g puy lentils; 100ml red wine (optional); 900ml vegetable stock; 2 tbsp tomato purée; 1 tbsp yeast extract (optional); peas to serve (optional); 850g Maris Piper potatoes peeled and cut into chunks; 75g butter; 100ml milk (or alternative)

Juliet Sear

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Serves 4 - 6

Easy

Prep: 25 mins

Cook: 1 hr and 30 mins

A star rating of 4.9 out of 5.36 ratingsRate

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Make these mini veggie shepherd's pies ahead and freeze them for a nutritious family supper when you're pushed for time. They contain three of your 5-a-day

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp butter

or olive oil, plus extra for the pie dishes
1 large red onion

chopped
2 carrots

finely diced, about 200g
4 celery stalks

chopped
4 garlic cloves

finely chopped
150g chestnut mushrooms

chopped (blitz these to fairly tiny pieces for small kids)
2 tsp thyme leaves

(optional)
250g puy lentils
100ml red wine

(optional)
900ml vegetable stock
2 tbsp tomato purée
1 tbsp yeast extract

(optional)
peas

to serve (optional)

For the mashed potato topping

850g Maris Piper potatoes

peeled and cut into chunks
75g butter
100ml milk

(or alternative)

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Nutrition: Per serving (6)

kcal443
fat17g
saturates10g
carbs52g
sugars9g
fibre11g
protein16g
salt0.9g

Method

step 1

To make the filling, heat the butter or oil in a large saucepan and gently fry the onion, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 3-4 mins. Sprinkle in the thyme and add the lentils. Pour over the wine and stock, then simmer gently, uncovered, for about 40-45 mins until the lentils are soft. If you find the mixture is drying out, you can add a splash more stock or water.
step 2

Meanwhile, put the potatoes in a large pan, pour over boiling water and boil for 15-20 mins until tender. Drain well. You can use a potato ricer at this stage to make them super creamy, or mash with the butter and milk, then season with salt and pepper.
step 3

Remove the lentils from the heat, add the tomato purée and yeast extract, if using. Stir well and check to see if you need seasoning, then add a good grinding of black pepper.
step 4

Heat oven to 200C/180C fan/gas 6. To assemble, butter four-six small pie dishes or one a large dish and spoon in the lentil mixture, then top with mash. It’s fun to pipe on the mash if you have a piping bag, but if not, you can spoon it on and fluff into peaks with a fork. Bake for 30-40 mins until golden. Serve with peas on the side, if you like.

Recipe from Good Food magazine, January 2018

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A star rating of 4.9 out of 5.36 ratings

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