Cookery corner - shepherdless pie

SHEPHERDLESS PIE

4-6 people

Ingredients

• 1.2kg of floury white potatoes
• 2 medium-sized red or white onions
• 1 celery stick
• 3 garlic cloves or 3tsp of garlic purée
• 1 medium leek
• 500g mushrooms
• 1 large carrot
• 300g frozen peas
• Sprig of rosemary and thyme
• 2 tbsps tomato purée
• 2 tbsps tomato paste
• 1 tbsp Marmite
• 6 heaped tbsps yeast extract
• 1 tbsp balsamic vinegar
• 3 x 400g tins green lentils
• 40g dairy-free butter
• 100ml of unsweetened plant-based milk
• 150ml of good quality veg stock
  
  

Method

• Peel and chop the potatoes, boil for 15-20 mins and then drain, cover and set aside until needed.
• Peel and dice onion, celery, leek and garlic.
• Blitz the mushrooms in a food processor to make a mince.
• Fry onions and garlic in a little oil for 5-8 mins.
• Add celery, leek, carrot, thyme and rosemary and fry for another 5 mins.
• Add mushrooms and tomato purée and turn heat up for 5 mins so mushrooms sweat. After 5 mins drop to medium heat and let the mix cook for 10 mins, stirring occasionally.
• Add tomato paste, Marmite and balsamic vinegar and stir for 1 min.
• Add stock and lentils. Increase heat for ten minutes to reduce stock and evaporate excess liquid.
• Once reduced, drop heat to medium and let the flavours blend for ten minutes.
• Meanwhile, add the milk and butter to the boiled potatoes and mash until smooth.
• Pour the veg mixture into the bottom of a lasagne dish and spread evenly.
• Spoon the mashed potato over the top.
• Sprinkle yeast extract across the top of the potatoes and drag the back of a fork across the potatoes in lines to create rows that will catch in the oven.
• Place in the middle of a pre-heated oven (200°C) for 25-30 minutes.
  
  

Courtesy of Jigsaw Day Nurseries, Chester