Lentil and Mushroom “Shepherds Pie”
Lentils, Mushrooms, Tomato ragu - in this case topped with Cheesey mash (but works just as well with pasta)   Recipe makes double required ragu - rest used for another meal
Servings: 4 yield(s)
Ingredients
  • 200 g green / puy lentils
  • 250 ml veg stock (e.g. from stock cube / veggie bisto)
  • 250 g mushrooms (field mushrooms work best)
  • 1 onion (finely chopped)
  • 1 celery (finely chopped)
  • 1 carrot (finely chopped)
  • 1 tin tomatoes (with Basil)
  • 1 tbsp soy sauce
  • 500 g potatoes (peeled)
  • 1 handful grated cheese
Instructions
  1. Boil / simmer lentils in 250 ml (ish) veg stock
  2. fry onion, celery, carrot for 7/8 mins
  3. finely chop mushrooms and add to pan for 5/6 mins
  4. blitz up the tomatoes and add to pan
  5. Add in lentils and their cooking liquid / stock
  6. Cover and simmer for 10 / 15 mins till lentils are soft
  7. In meantime make mash
  8. Add half the ragu to an oven dish and top with mash -- then add grated cheese on top
  9. Heat in 200 degree oven (or air fryer) till topping starts browning