Lentil Shepherd's Pie
|Vegetable Oil||0.5 tsp||3 tsp|
|Semi - Skimmed Milk||1.5 tbsp||9 tbsp|
|Low Fat Cheddar Cheese, Grated||15g||90g|
|Ground Pepper||To Taste||To Taste|
|Tomato Puree||0.5 tbsp||3 tbsp|
|Can Chopped Tomatoes||100g||600g|
|Sprig Of Rosemary||0.5||3|
|Dried Oregano||0.5 tsp||3 tsp|
|Reduced-Salt Soy Sauce||0.5 tbsp||3 tbsp|
Cook the lentils in stock or water until they are tender (about 45 minutes). See packet instructions.
Meanwhile boil the potatoes. When tender, drain the potatoes, add the grated cheese and black pepper, and mash with the milk to obtain a creamy consistency.
Preheat the oven to 200ºC/Fan 180ºC.
Heat the oil in a thick-bottomed pan and sauté the onion.
Add the carrot, leek and parsnip and a little water. Cover and simmer until almost tender.
Add the mushrooms and continue to cook until they are soft. Then add the cooked lentils, tomato puree, tomatoes, rosemary, oregano and bay leaf, and cook for a few more minutes.
Add the soy sauce and season to taste with black pepper.
Spoon into an ovenproof dish. Cover with the mashed potatoes and use a fork to even out the surface.
Bake in the oven for 30–40 minutes, until the top is nicely browned, or pop under the grill to brown at the end if necessary.