Archives for posts with tag: shepherds pie

Another challenging dinner to photograph but delicious nonetheless.

[10 min prep / 40 mins cooking time / serves 4]

1) chop: 2 small carrots, 1/2 white onion, 5 cup mushrooms, 3 medium potatoes

2) place the potatoes in a pan of water and leave to boil for 10-15 mins til soft. 

3) in a pan fry the onion, carrot and mushroom. After 5 mins, add a up of frozen quorn mince and 1 tin of rinsed lentils. Add 1 veg stock cube and half a pint of water. Season. Simmer for 20 mins.

4) mash the potatoes with a knob of butter and a good grate of cheddar.

5) place lentil mix into an oven proof dish and spoon the mash on top. Finish with grated cheese and bake for 20 mins on 200 degrees C. 

Serve with more cheese and veggies. 

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The total cost of this shepherds pie was £1.50, and it did 2 dinners and a lunch. I was doubtful lentils could replace minced beef, but it was scrumm and satisfying. It ISN’T vegetarian, but you could make it veggie by leaving out the beef Oxo cube. 

1) peel, chop and boil 2 large potatoes, and once soft, mash with butter.

2) in a pan, fry one small onion and some garlic for 3 mins. Chop a handful of mushrooms and fry them for 3-4 mins.

3) rinse a tin of lentils and pour into the pan, pour over 300ml of veg stock (I added 1/2 an oxo cube here to make it taste beefy, but leave it out if you’re veggie). Season with black pepper.

4) place lid on and simmer for 10-15 mins.

5) add a cup of garden peas and cook for 3 mins more. 

5) preheat oven to 180 degrees c.

6) remove lid from lentil pan and let some of the liquid evaporate. Then pour into a lasagne dish and place spoonfuls of mashed potato on top. 

7) bake for 20 minutes or until golden brown. 

I served mine with boiled brocolli. A tasty and nutritious dinner – I didn’t miss the mince! Especially when the tin of lentils cost 80p.