Lentil, sundried tomato and mushroom shepherd’s pie with garlicky courgette

Cook time: 45 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Lentils
Couple
1 bag
Family
1 bag
Potatoes
Couple
1 bag
Family
1 bag
Garlic
Couple
6 cloves
Family
9 cloves
Onion
Couple
1
Family
2
Carrot
Couple
1
Family
2
Sundried tomatoes
Couple
1 pottle
Family
1 pottle
White mushrooms
Couple
1 bag
Family
1 bag
Thyme tomato paste
Couple
1 pottle
Family
1 pottle
Frozen peas
Couple
1 bag
Family
1 bag
Lemon
Couple
1/2
Family
1
Margarine^
Couple
1 Tbsp
Family
1 Tbsp
Plant milk^
Couple
1/4 C
Family
1/4 C
Courgettes
Couple
2
Family
3

Before the filling goes in the tray, make sure to taste it and adjust the seasoning, as well as the consistency (it should be a little wet).

Use the potatoes in the bag for this recipe

^denotes pantry item.

Instructions

1

Bring 2 medium pots of salted water to the boil.

Preheat the oven to 170 degrees Celsius.

 

2

Add the lentils to one of the sauce pans and cook until soft (approximately 25 to 30 minutes).

Before straining, collect 1 cup of cooking liquid and set aside.

3

Peel, dice and cook the potatoes in boiling salted water for 20 minutes, or until cooked.

4

Mince the garlic (separate out about a third for the courgettes).

Dice the onion and carrot.

Heat a drizzle of oil over medium heat and sweat all together for 5 to 8 minutes, until lightly caramelised.

Slice the sundried tomatoes and set aside.

Slice the mushrooms, if they are large then cut them in half before slicing.

5

Add the thyme tomato paste to the pot with the onion and carrot and fry for a minute, stirring regularly.

Add the mushrooms and to the pot and cook for another 5 minutes, then add frozen peas, sundried tomatoes and cooked lentils. Stir through and remove from the heat.

Add the zest and juice from the lemon. Add some of the reserved lentil liquid (around half a cup for the couple, one cup for the family). Taste and add more salt or pepper, as needed.

7

Spoon the shepherd’s pie mix into an oven dish.

8

Strain the potatoes, season with salt and pepper and add a tablespoon or so of margarine and a splash of plant milk, then mash.

Spoon over the shepherd’s pie and spread into a even layer. Lightly run a fork over the top to maximise the surface area for crisping.

Bake in the oven for 15 minutes, then change the setting to grill for the last 4 minutes, watching carefully until the top is golden brown.

9

While the pie is baking, prepare the courgettes.

Trim the top off the courgette, slice in half lengthwise, then cut into 2 cm half moons.

In a pot with a lid, cook the garlic for 20 seconds in a little oil. Add the courgettes and stir fry for 30 seconds before adding a pinch of salt and a few splashes of water. Cover and cook for about 60 seconds, or until just cooked.

Serve the golden brown shepherd’s pie with garlic courgettes on the side.



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