Mini Lentil Shepherd’s Pies
BBC Good Food
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
- 2 tbsp butter (or olive oil, plus extra for the pie dishes)
- 1 red onion (large, chopped)
- 2 carrots (finely diced)
- 4 celery stalks (chopped)
- 4 garlic cloves (finely chopped)
- 150 g chestnut mushrooms (chopped, blitz these to fairly tiny pieces for small kids)
- 2 tsp thyme leaves (optional)
- 250 g puy lentils
- 100 ml red wine (optional)
- 900 ml vegetable stock
- 2 tbsp tomato puree
- 1 tbsp marmite (optional)
- peas (to serve, optional)
- 850 g maris piper potatoes (peeled and cut into chunks)
- 75 g butter
- 100 ml milk (or alternative)
- 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.
- 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.
- Remove the lentils from the heat, add the tomato purée and Marmite, if using. Stir well and check to see if you need seasoning, then add a good grinding of black pepper.
- 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.
View the recipe instructions at BBC Good Food