Name Lentil Shepherds Pie


0.0/5 rating (0 votes)
  • Serves: 4
  • Complexity: medium
  • kcal: 2 Sins on Green, 18 1/2 Sins on Original
  • Origin: North Europe
Lentil Shepherds Pie


  • Fry Light, for spraying
  • 1 carrot, diced
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 198g/7 oz red lentils
  • 568ml/l pt stock made with Vecon
  • 2 tomatoes, skinned & diced
  • 57g/2 oz frozen peas
  • dash of Tabasco sauce
  • salt & ground black pepper
  • 1kg / 2 1/4 lb potatoes, diced
  • 57g/2 oz reduced fat cheddar cheese, grated

Spray a large saucepan with the Fry Light and cook the carrot, onion and garlic for 2-3 minutes until softened. Add the lentils and the stock, bring to the boil and cook for 10 minutes. Stir in the tomatoes, peas and Tabasco sauce and simmer for 2-3 minutes until tender, seasoning to taste. Transfer to an ovenproof dish. Meanwhile, cook the potatoes in a large pan of lightly salted boiling water for 1045 minutes until tender. Drain and mash, season to taste and spread over the lentil mixture. Sprinkle with the cheese and place under a preheated hot grill for 2-3 minutes until golden brown and bubbling.

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