Pembrokes Shepherd-y Pie
Over a year ago
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Ingredients
- 4 Potatoes Peeled & Chopped
- 1 Leek - Chopped
- ½ Red Onion - chopped
- 2 Carrots - chopped
- 1 bag quorn mince
- 400g tin green lentils
- 400g tin chopped tinned tomatoes
- 1 glass red wine
- smoked paprika
- splash balsamic vinegar
- 1 sprig fresh rosemary
- 1 bay leaf
- salt
- black pepper
- paprika
- pinch cayenne pepper
- 100ml vegetable stock
- 25ml milk
- knob butter
- 100g cheese
- dried oregano
- dried basil
- dried parsley
- olive oil
Accompaniment
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Description
Filling, tasty and healthy! Bit of a twist on a classic
Method
-
1
Preheat oven to approx 200C or gas mark 6
Prepare all the veg.
Bring a pan of salted water to the boil and cook the chopped potatoes until soft.
in a large pan cook the chopped carrots and red onion in a little olive oil until softened.
When carrots and red onion are softened add the tinned tomatoes, wine, balsamic vinegar, stock, and all the herbs, spices (to taste) and simmmer until the carrots have softened further and the mixture has reduced slightly.
When above is ready stir in the drained lentils. and simmer.
By now the potatoes should be pretty much done, so in a frying pan, melt the butter and add the chopped leek and cook until melts down a bit, then add the milk and heat through.
Drain the potatoes and mash thoroughly.
Combine the leek mix to the mash potatoes.
Spoon the lentil mix into a dish and top with the potato, sprinkle over the cheese and a little more smoked paprika and bung in the oven for about 30 minutes, until the cheese and potato topping goes golden.
Enjoy :-)
Chef's Tips
If you don't like mash, add the leek 'sauce' on top of the lentil mix and try slicing and saute-ing the potatoes for the topping.
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