Helen RandellLentil Sheperds Pie
October 21st 2009 09:28
You know how every now and again the recipe gods align themselves and you just feel you have to try something? This happened to me a little while ago when I was driving home from work and I heard on the radio Simon Bryant talking about a lentil sheperds pie he had made for The Cook and the Chef. It sounded good, but for some reason I didn't get to see the actual episode. The next night we were in town having dinner with some friends. One of the guys was living with a vegetarian at the time and he was enthusing about her fantastic lentil sheperds pie - "better than a lamb one" he said.
So, naturally I had to try my own. It did take me a while to get to this point - but I'm pretty happy with it.
Lentil Sheperds Pie
30ml olive oil
1 onion, diced
3 garlic cloves
3 stalks celery, diced
2 carrots, diced
3 bay leaves
6 springs thyme
1 tsp carroway seeds
spring rosemary
200g mushrooms, diced
2 tbs tomato paste
1 can diced tomatoes
300g brown lentils (soaked overnight, simmer from cold until soft. Do not drain the juice)
1 litre vegetable stock
25ml red wine vinegar
zest of one lemon
1/3 bunch parsley, chopped
mashed potato
Heat the oil in a large frying pan and add the onion and garlic and saute for a few minutes. Add the celery, carrot, carroway seeds, rosemary, bay leaves and thyme. Saute for a few minutes then add the mushrooms. Deglaze with the vinegar then add tomato paste and diced tomatoes and cook for a few minutes. Season to taste.
Add lemon zest and lentils in their stock. Simmer until most of the liquid has evaporated. Season to taste, remove thyme and bay leaves. Pour into a baking tray and top with mashed potato and cheese until golden brown.
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