Shepardless Pie
A fabulous take on the classic mashed potato-topped casserole, featuring a delicious lentil filling and a fluffy, creamy potato mash. Perfect for any meal, any time of year!
Takes
Serves 6
Ingredients
- 2 red onions
- 4 cloves of garlic
- 2 bay leaves
- 2 tins of chopped tomatoes
- ½ medium carrot
- ½ medium red pepper
- ½ medium parsnip
- 2 tins of cooked lentils
- 2 tbsp tamari or soy sauce
- 2 tsp salt
- 10 fine green beans chopped into bite-sized pieces
- 8 medium potatoes
- 125 ml non-dairy milk e.g., soya, oat, almond
- 1 tsp smoked paprika
- ½ tsp black pepper
- Water for sautéing
Instructions
- Preheat the Oven: Preheat your oven to 180℃/350°F/gas mark 4.
- Cook the Potatoes: Chop the potatoes and place them in a medium pot. Cover with water and set over high heat. Bring to the boil, then reduce the heat and simmer until the potatoes are soft, about 15 minutes.
- Prepare the Vegetables: Peel and finely chop the onions and garlic. Chop the carrot, parsnip, and fine green beans into bite-sized pieces. Heat a large non-stick pan over high heat. Once hot, add the onions and garlic and sauté for 2-3 minutes, stirring regularly. If the mixture starts to stick, add a few tablespoons of water and scrape up any caramelisation with the back of a spoon.
- Add Carrot and Parsnip: Add the chopped carrot and parsnip to the pan, along with 1 teaspoon of salt. Turn the heat to medium, cover with a lid, and let sweat for 5 minutes, stirring occasionally. Add 1 tablespoon of water if needed to prevent sticking.
- Cook the Lentil Mixture: Drain and rinse the lentils, then add them to the pan along with the chopped tomatoes, black pepper, smoked paprika, bay leaves, and tamari or soy sauce. Bring the mixture to a boil, then reduce the heat. Add the chopped green beans and simmer for 6-7 minutes while preparing the potatoes.
- Mash the Potatoes: Drain the cooked potatoes and mash them. Add 1 teaspoon of salt and ¼ teaspoon of black pepper to taste. Gradually add the non-dairy milk to achieve a creamy, non-sloppy consistency. Taste and adjust the seasoning as needed.
- Assemble the Pie: Transfer the lentil mixture to a lasagna-type oven casserole dish, filling about ⅔ of the dish. Top with the mashed potato, spreading evenly and creating a textured pattern with a fork.
- Bake: Place in the preheated oven and bake for 20 minutes, or until the potato topping starts to crisp. Remove from the oven and enjoy!