This heart healthy shepherdless pie is a hearty, wholesome dish that will satisfy any carnivore and tastes even better on day two. It freezes well and is high in protein and fibre, providing over half of your fibre requirements for the day. Nice one.
Typical nutritional content (per portion)
1 tablespoon olive oil
2 small onions
2 garlic cloves
2 teaspoons tomato puree
2 medium carrots
300g Puy or other dried green lentils
2 tablespoons dried herbs
30ml light soy sauce
750mls water
Freshly ground black pepper
30g cornflour
Handful of frozen peas
Toppings:
2 large potatoes
Half celeriac
1 sweet potato
Small knob butter
30mls low-fat milk
30g low-fat grated cheese
Finely chop the onion and sauté in olive oil until soft, add the crushed or chopped garlic and continue to heat for a minute.
Add the tomato puree and allow to cook for a minute, then add the carrots, lentils and herbs.
Allow to simmer until the lentils are cooked. You may need to add extra water if the lentils absorb a lot of water.
While your lentils simmer, cook your potatoes and celariac in boiling water until soft. Mash well with a little butter.
Add cornflour and thicken the lentil gravy sauce to your liking and spoon into an oven-proof dish. Top it with the mashed potatoes and sprinkle with a little cheese.
Put under a hot grill to get a golden top. This can be made in advance and then put into a preheated oven 190°C for about 30-40 minutes until piping hot throughout and a golden topping.
