Recipe

Vegetarian Shepherds Pie Recipe

	Sorchag / All my dishes 1 year, 4 months ago My Mam's Puy Lentil bake - another veggie favourite, where the puy lentils are so good that you don't notice the lack of meat!! Prep:30m Cook:45m Servings:4	Sorchag
	lentil vegetable puy lentil potato

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Ingredients

Potatoes

Celeriac (or parsnip)

Chives/Onion/Scallions

Parsley

Garlic

Chopped onion

2 good-sized leeks

2 carrots, diced small

A stick or two of celery (depending on your taste for celery)

1 tin of puy lentils (drain the tin first)

Organic Barley Miso paste

Bouillon (powdered vegetable stock with no additives)

Directions

Potatoes: Boil potatoes and celeriac (or parsnip - or all three, depending on what taste you favour!)

Mash with butter and some chives/onion/scallions (depending on which you like), and add a little parsley.

Base: In a pot, sauté a couple cloves of garlic, the chopped onion, the leeks chopped fairly finely, the carrots diced small, and the celery

Sauté all vegetables with the onion and garlic

Let the vegetables sweat for a while

Add 1 tin of puy lentils (drain the tin first)

Add enough water to almost cover the mixture, a teaspoon of the Organic Barley Miso paste, and a teaspoon or two of Bouillon to taste

Let the mixture stew for about 10 minutes

Finish: Pour mixture into casserole dish

Spoon the potatoes on top (as with a Shepherds Pie)

Bake in an oven at a little over 150 degrees for about 1/2 hour or 3/4 hour (if going in hot), or 1 hour (if going in cold). The top will begin to brown, and then it is done!

The baking adds the extra flavour. This amount will do two people for two nights - so you can freeze some/store some for another night!

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