Lentil & Walnut Shepherds Pie

Serves: 4-6

INGREDIENTS

1 large onion, diced

4 cloves garlic, crushed

1 carrot, diced

100g mushrooms, diced

1 tbsp Thyme

1/2 tbsp Herb Rosemary

1 1/5 tbsp tomato paste

1/4 cup red wine

1 tbsp soy sauce

1 tin brown lentils (400g)

1 cup FreshLife Californian walnut pieces

1.5 tbsp corn flour

200ml vegetable stock

Salt Pepper

Oil for cooking

Mashed potatoes:

800g potatoes

40g butter

80ml milk Salt

METHOD

The mashed potatoes:

  • Peel and wash the potatoes.

  • Cut the potatoes into even sized pieces not too small.

  • Add the potatoes into a pot of cold salted water.

  • Bring the pot to the boil and boil until fork tender.

  • Remove the pot from the heat and drain.

  • Return the mashed potato to the pot and mash with butter, salt and milk. Set aside.

    The filling:

  • Heat a large frying pan with oil. Add the onion, mushrooms, carrot, and garlic to the pan. Sauté for 10 minutes until tender.

  • Add the red wine, allow to reduce.

  • Add the soy sauce, tomato paste and herbs and mix through.

  • Rinse and drain the lentils & add into the pan.

  • Sprinkle in the corn flour and & mix through. Pour in the stock.

 
Main MealsSarah BlazeyWalnut Pieces