Tuesday, 27 December 2016

Shepherdess Pie

Someone requested the recipe for Shepherdess Pie yesterday so here it is. I have tweaked the recipe over the years but the original came from Weight Watchers Vegetarian Cooking, a book I've had for many many years. My main tweaks are to use sage instead of thyme and a teaspoon of yeast extract instead of brown sauce, plus I vary the vegetables to use whatever is already in the fridge.

Serves 4

Ingredients

2 tbsp oil
1 leek, finely chopped
1 carrot diced,
120g mushrooms, chopped
60g each green and red lentils
210g tin chopped tomatoes
450ml water
bayleaf
1/2 tsp thyme
1 1/2 tbsp brown sauce
210g baked beans
1 clove garlic, crushed
big pile of mash

Method

Fry the veg in the oil for around 10 minutes, covered, until soft. Add the lentils, herbs, tomatoes and water, bring to the boil, reduce the heat and simmer, partally covered, for 30 minutes until the mixture is thick. Stir in the beans and brown sauce, cook for another 5 minutes, 

In the meantime make the mash.

Remove the bayleaf and transfer the lentil mixture into a oven dish, top with the mash and put into the oven for 15-20 minutes at 200C.  

6 comments:

  1. A good recipe to have and adapt to what you may have on hand. Shepherd(ress) pie is not American go to, but I never understand why as it seems so homey and universal.

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    Replies
    1. It is interesting how some things cross over and others just don't despite everything.

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  2. This recipe sounds tasty. I think I will give it go.
    Carolx

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    1. I hope you enjoy it. Lovely comfort food.

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