All the sumptuous flavours of Shepard's Pie just without the meat. Bit of an oxymoron but you know what I'm saying. It's quite a nice alternative to a meat version. With yeast extract instead of Worcestershire sauce or you can add a little brown miso paste to help along the flavour profile, take care as they can be quite salty.
- 4 tbsp oil
- 4 small onions, finely chopped
- 2 x 400g canned or tetra pack cooked green lentils, well drained
- 400 g chestnut mushrooms, very finely chopped (I use a MagiMix)
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 1 pinch dried thyme
- 2 tbsp Marmite
- 300 mls water
- salt, optional
- 350 g potatoes
- 350 g sweet potatoes
- 1 small cauliflower, chopped into small chunks
- 150 ml milk , approx
- salt and freshly ground black pepper
- Heat the oil and add the mushrooms cook for 15 minutes to reduce the moisture.
- Then add the onions and lentils and break up well.
- Cook until all the moisture has evaporated.
- Add the flour and mix well then continue to cook until the flour browns well on the bottom of the pan.
- Next add the tomato puree, thyme, Bovril or Marmite, and enough water to just cover the meat.
- Season well with pepper (check the salt) and cook for 20-25 minutes gently or the flour will catch stirring occasionally.
- The mix should be fairly thick, then pour or spoon into a baking dish and leave to cool.
- Boil both the potatoes together, once cooked add the cauliflower and cook for a further 10 minutes, then drain well.
- Mash really well all together
- Whisk the hot milk, butter or oil into the mash and season well with salt and pepper.
- The mash should not be too creamy, but soft.
- Spoon onto the cooled, set mince and fluff up with a fork.
- When ready, re heat in a moderate oven for 20-25 minutes until golden and slightly crunchy.
- Serve with microwave spring green wedges and peas.
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