Mini lentil shepherd’s pies

Name: Mini lentil shepherd’s pies
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 servings
Ingredients: 2 tbsp butter or olive oil; 1 large red onion chopped; 1 2 carrots finely diced; 1 4 celery stalks chopped; 1 4 garlic cloves finely chopped; 150 g chestnut mushrooms chopped; 2 tsp thyme leaves; 250 g puy lentils; 100 ml red wine; 900 ml vegetable stock; 2 tbsp tomato purée; 1 tbsp yeast extract; 1 peas to serve; 850 g maris piper potatoes peeled and cut into chunks; 75 g butter; 100 ml milk

Prep: 25 minsCook: 1 hr 30 mins

Prep

25 mins

Cook

1 hr 30 mins

Servings

Difficulty

Hard

Gluten-FreeVegetarianNut-FreeEgg-Free

(0)

These mini lentil shepherd's pies are one of my favorite dishes to make when I want something hearty and satisfying without meat. The beauty of using puy lentils is that they're packed with fiber and protein, keeping you full for hours. What I love most is that this recipe is incredibly budget friendly since lentils are inexpensive and stretch so far. The individual portions look impressive when you serve them, but they're actually simple to assemble. With just ninety minutes from start to finish, you'll have a comforting, home cooked meal that feels special enough for guests but easy enough for a weeknight dinner.

Ella x

Ingredients

Servings:

2 tbspbutter or olive oil(plus extra for the pie dishes)
1 largered onion chopped
12 carrots finely diced(about 200g)
14 celery stalks chopped
14 garlic cloves finely chopped
150 gchestnut mushrooms chopped(blitz these to fairly tiny pieces for small kids)
2 tspthyme leaves(optional)
250 gpuy lentils
100 mlred wine(optional)
900 mlvegetable stock
2 tbsptomato purée
1 tbspyeast extract(optional)
1peas to serve(optional)
850 gmaris piper potatoes peeled and cut into chunks
75 gbutter
100 mlmilk(or alternative)

Detail level

Instructions

1
To make the filling, heat the butter or oil in a large saucepan and gently fry the onion, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 3-4 mins. Sprinkle in the thyme and add the lentils. Pour over the wine and stock, then simmer gently, uncovered, for about 40-45 mins until the lentils are soft. If you find the mixture is drying out, you can add a splash more stock or water.
2
Meanwhile, put the potatoes in a large pan, pour over boiling water and boil for 15-20 mins until tender. Drain well. You can use a potato ricer at this stage to make them super creamy, or mash with the butter and milk, then season with salt and pepper.
3
Remove the lentils from the heat, add the tomato purée and yeast extract, if using. Stir well and check to see if you need seasoning, then add a good grinding of black pepper.
4
Heat oven to 200C/180C fan/gas 6. To assemble, butter four-six small pie dishes or one a large dish and spoon in the lentil mixture, then top with mash. It’s fun to pipe on the mash if you have a piping bag, but if not, you can spoon it on and fluff into peaks with a fork. Bake for 30-40 mins until golden. Serve with peas on the side, if you like.

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