Name: Lentil and mushroom shepherd’s pie
Total time: 3900 s
Yield: 4
Ingredients: 2 clove garlic; 4 sprig thyme; 2 onion; 2 carrot; 2 stick celery stick; 300 gram white mushroom; 1 tablespoon tomato purée; 1 tin chopped tomatoes; 350 millilitre vegetable stock; 1 tin green lentils; 2 pack mashed potatoes; 350 gram green beans

Step 1

Heat a splash of olive oil in a large non-stick frying pan over a medium heat. Add the garlic (2 cloves) , thyme (4 sprigs) , onion (2) , carrot (2) and celery (2 sticks) . Season with salt and pepper and cook for 5 minutes until the veg begins to soften.

Step 2

Add the white mushrooms (300 g) and cook for another 5 minutes, then stir in the tomato purée (15 g) and cook for another 30 seconds.

Step 3

Add the chopped tomatoes (1 tin) , stock (350 mL) and lentils (1 tin) . Bring to the boil, then reduce the heat to medium-low.

Step 4

Cover and simmer for 35-40 minutes, until the lentils are tender and most of the liquid has been absorbed. Add a splash of water if the pan becomes too dry.

Step 5

Meanwhile, preheat the oven to 160°C fan/180°C/gas mark 4. Heat the mash (2 packs) according to the packet instructions.

Step 6

Transfer the lentil mix to an ovenproof dish (or keep in the pan if it’s ovenproof). Spread the mash evenly over the lentil mix, then fluff it up with a fork. Season with salt and pepper and cook in the oven for 5-10 minutes, until crispy.

Step 7

Divide between serving dishes and serve with a side of green beans (350 g) .

Lentil and mushroom shepherd’s pie

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