I know you've missed my recipes!!
A lovely treat tonight - my daughter who's home from University for Easter cooked one of her quick and minimal effort required "poor student" meals. I thought I'd share it with you! It is a vegan/vegetarian meal with butter and milk removed from the potatoes and substituting the chicken stock for vegetable (we'd run out!)
Lentil Shepherds pie
Preparation Time: 10 mins
Cooking Time: 1 hr
Calories per serving: 493.8
Mixed frozen Vegetables, Carrots, Peas, Green Beans & Sweetcorn-540g
Red Lentils, Dried-200g
Chicken Stock Pot,-1 Stock Pot
Milk, Semi Skimmed-41ml
Garlic, Raw-2 Cloves/6g
Thyme, Dried-1 Tsp/1g
Peel and chop onion and peel and finely chop garlic. Pre-heat oven to 200 degrees. Mix the stock pot with one litre of boiling water. Peel the potatoes, cut into even sized pieces, cover in boiling water and cook for about 20 minutes until softened.
Pour the oil into an oven-proof/stove top casserole dish, heat over a medium heat.
Add the onions, fry gently for about 3-4 minutes, then add the garlic. The onions should remain translucent and not be allowed to brown. Continue to cook for 5-6 minutes.
Add the lentils, herbs and stock. Stir until combined. Bring to the boil, then lower the heat and cook at a simmer for 10 minutes.
Add the frozen vegetables, stir. Allow to cook for a further 15 minutes, covered. Check and add further water if required.
In the meantime, once the potatoes are cooked, drain thoroughly with a colander and return to the saucepan. Add the butter and milk and mash until lump free and creamy.
Remove the lentil mixture from the heat, top with the mashed potato. Level out and fluff up the top with a fork.
Place into the oven for 30 - 40 minutes until nicely browned.
Serve with a vegetable gravy.
Nutrition Data Per Serving
Fruit & Veg2.5