LENTIL AND MUSHROOM SHEPHERDS PIE

 

Try it, you'll be surprised.  Full of flavour, a family favorite!

 

Filling: 

  • 1 cup dried green lentils (or 2 tin of organic brown lentils)

  • 50g butter or olive oil

  • 1 large onion, chopped

  • 300g mushrooms, chopped

  • 500g ricotta (or cottage) cheese

  • 2 eggs, beaten

  • 1 tbspn tamari (or soy sauce)

  • 2 tbspns of fresh, chopped herbs - sage, thyme, parsley and rosemary.

 

Topping:

  • 5 large potatoes, peeled and chopped

  • 2 tbspn milk

  • 1 tsp mustard powder (optional)

  • 25g butter

  • Salt and pepper

  • 1 cup grated cheese

  • 1tsp sesame seeds

 

Method:        

1. Cook dried lentils in plenty of water for 30 minutes or until tender. Drain.

 

2. Boil potatoes until soft (if not soft will be gluey when mashed)).  Mash with milk, butter and mustard powder.

 

3.  Meanwhile, saut√© onion in butter/oil until transparent.  Add mushrooms, cook another 2 mins.  Add all other filling ingredients (including lentils) and stir gently until eggs begin to set.

 

4. Spread lentil mixture into large casserole dish. Spread potato mixture on top. Sprinkle grated cheese and sesame seeds over the top.

 

5. Bake at 180C for 20-30 minutes.

 

¬© 2019 Helen Shaylor.