Lentil & mushroom shepherdless pie

Name: Lentil & mushroom shepherdless pie
Total time: 70 min
Yield: 4 servings
Cuisine: British & European
Ingredients: 250g red lentils; 300g closed cup mushrooms; 150g brown onions; 300g carrots; 150g frozen garden peas; 2 tbsp (30g) tomato puree; 1 cube stock cubes; 1 tsp (3g) dried mixed herbs; 1kg white potatoes; 2 tbsp (30ml) vegetable oil

British & European70 mins£0.69 a portionVeganFreezes well

Ingredients

Serves 4

Red lentils250g
Closed cup mushrooms300g
Brown onions150g
Carrots300g
Frozen garden peas150g
Tomato puree2 tbsp (30g)
Stock cubes1 cube
Dried mixed herbsstore cupboard1 tsp (3g)
White potatoes1kg
Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £2.77 for the amounts used.

Method

1
Heat the oven to 200°C (180°C fan, gas 6).
2
Peel 1kg potatoes, cut into chunks and boil for 15-20 minutes. Drain and mash with 2 tbsp oil and a splash of the cooking water. Season.
3
Fry 1 chopped onion, 300g diced carrots and 300g chopped mushrooms in a little oil for 8 minutes.
4
Add 250g rinsed red lentils, 30g tomato puree, 1 tsp mixed herbs and 1 vegetable stock cube dissolved in 700ml boiling water. Simmer for 20 minutes until thick, adding 150g frozen peas for the last 2 minutes.
5
Tip into a baking dish, top with the mash and rough up with a fork. Bake for 25 minutes until golden.

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