Sunday, January 28, 2007

Recipe: Beany shepherds pie

Here's a recipe for a vegetarian shepherds pie which has the same look and consistency of a 'normal' shepherds pie made with minced lamb. It was devised by my Mum over my Christmas break and went down very well with a meat-eating friend for whom I cooked it last week. It's packed full of fibre, is very frugal and can be made predominantly from store cupboard staples, providing you have an onion and a potato or two hanging around.

Beany Shepherds Pie

Serves 2

cooked lentils (consult the packet for quantities per person)
1 tin of Whole Earth baked beans
small onion
two large potatoes
yeast-free, vegetable stock cube
tomato puree
two cloves of garlic
freshly ground pepper
small amount of goats milk
small amount of olive oil spread
vegetable oil for frying

Cook the lentils and drain well. Meanwhile slice the garlic, dice the onions and lightly fry. Add the lentils. Cook for a few mins. Add a good squirt of tomato puree (about a tablespoon's worth). Stir in. Break up the stock cube and add to the mixture with freshly ground pepper to taste. Add the baked beans, mix well and check seasoning. Turn low and simmer.

Boil and mash the potatoes with a dash of goats milk and a couple of heaped teaspoons' worth of olive oil spread. Put the lentil/bean mix in a deep, oven safe dish. Use a fork to cover evenly with the mashed potato. Cook in the oven at a fairly high temperature (200 degrees C) for about 20 mins, or until the potato has browned.

Serve with peas and extra gravy if required.

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