Wednesday, 25 July 2012

Red Lentil Sheppard's Pie

I suppose this should probably be called a lentil farmer's pie as it's not got any lamb in it, but I'll always think of it as a vegetarian sheppard's pie.


  • 200g red lentils
  • 800ml water
  • 4 large or 8 small potatoes, peeled, washed and cut into 2cm pieces
  • 3 carrots, washed, ends removed and thinly sliced
  • 1 onion, finely chopped
  • 4 tbsp port
  • 75g blue cheese, such as Stilton


  1. Put the red lentils and the 800ml of water into a large saucepan.
  2. Bring to the boil and leave boiling rapidly for 10 minutes.
  3. While the lentils are boiling, cover the potatoes in water in a separate pan and bring to the boil as well.
  4. Simmer the potatoes for 15 minutes or until they are soft.
  5. Meanwhile add the carrots, onion, port and salt and pepper to taste to the lentil mixture.
  6. Reduce the heat and simmer the lentil and carrot mixture for 20 minutes. Add a bit more water during this time if it starts to look a bit dry.
  7. The potatoes should be done now, so drain them and then return them to their pan.
  8. While still hot, crumble the blue cheese into the pan with the potatoes and mash it all together with a potato masher.
  9. Put the oven on to pre-heat at 180 degrees.
  10. Once the lentils are cooked, check they are soft by trying the mixture with a fork. If they are soft then transfer the mixture to an oven proof dish.
  11. Cover with the mashed potato and use a fork to spread it out into an even layer.
  12. Place on a baking tray (to catch any overflow from the pie) and bake in the oven for 15 to 20 minutes.
  13. Serve while still piping hot.
Serves 4.

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