I seem to have developed a bit of thing for lentils, I’m craving them really.  I’m a great believer in giving your body what it is asking for, as I think its telling you what it’s lacking in.  With me, I frequently crave beetroot, and since I’ve struggled with Anaemia since Miss A was born, I’m sure this is the reason. Not so sure what the wine and chocolate craving is saying about my body though!

I’ve tried a few new lentil dishes, in the last couple of weeks, one of which is from Aly, of Plus 2.4 and her Lentil Dhal recipe.  I really can’t recommend this recipe enough, its simple, and can be made on the hob or in a slow cooker. Simply delicious, the addition of freshly squeezed lime, really lifts the dish to another level…even though Tall Dad bought parsley instead or coriander!

So onto my old favourite, a very tried and tested puy lentil, vegetarian shepherds pie recipe.  This tastes absolutely delicious, and is the perfect meal to keep you warm this winter.  It’s incredibly flavourful, when I took the photograph it was so hot, it steamed up my lens, but I was desperate to taste it again. Whether you are vegetarian or not, this really is a fantastic supper dish.

Ingredients

•  1 red, and 1 white onion
•  2 carrots
•  2 cloves of garlic
• 1/2 teaspoon of dried rosemary
• 5 closed cup mushrooms
• 1 x 400g tins of puy lentils
• olive oil
• 1 x 400g tin of chopped tomatoes
• 2 x vegetable stock cubes
• 1kg potatoes
• sea salt and freshly ground black pepper
• Cheddar cheese, enough to grate on top of the pie
• a little whole milk
• a  knob of butter

First peel and roughly chop the onions and carrots, add to a large pan, that has a little oil  warming in it. Once this has started to soften then add two finely chopped garlic cloves.  Stir, and leave soften again, then add the roughly chopped mushrooms.

Drain and rinse the tin of lentils, add these with the rosemary, tomatoes and the crumbled stock cubes.  Add a small amount of water too, approx 200 ml, also plenty of freshly ground black pepper.

Stir the pan well, then bring to the boil, and simmer for 30-35 mins. The mixture should have reduced by this point.  Peel the potatoes, cook until tender, than make mash as normal, adding the milk, butter and seasoning.

Preheat the oven to 190 degrees.

Transfer the lentil and vegetable mixture into a suitable oven proof dish, cover with the mashed potato, and sprinkle the cheese on top, we prefer extra mature cheese, then you don’t need as much.  This should be cooked until golden brown on top.

We enjoy it served with a green vegetable such a broccoli or fine beans, that have been steamed.

Thank you for reading