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Phil Vickery's lighter shepherd's pie
Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4-6
Ingredients
2 tbsp oil
4 small onions, finely chopped
200g minced lamb less than 5% fat
2 x 400 canned or tetra pack cooked green lentils, well drained
200g chestnut mushrooms, very finely chopped (I use a magimix)
2-3 tbsp plain flour
2 tbsp tomato puree
Pinch dried thyme
2 tbsp Bovril or Marmite
300mls water
1 x 10g vegetable stock cube (low salt)
Pepper
200g potatoes
500g sweet potatoes
1 small cauliflower, chopped into small chunks
150mls skimmed milk approx
50g butter or olive oil
Pepper
Method
Heat the oil and add the mushrooms cook for 15 minutes to reduce the moisture
Then add the onions, mince and lentils and break up well
Cook until all the moisture has evaporated
Add the flour and mix well then continue to cook until the flour browns well on the bottom of the pan
Next add the tomato puree, thyme, Marmite or Bovril, stock cube and enough water to just cover the meat
Season well with pepper (check the salt) and cook for 20-25 minutes gently or the flour will catch stirring occasionally
The mix should be fairly thick, then pour or spoon into a baking dish and leave to cool
Boil both the potatoes together, once cooked add the cauliflower and cook for a further 10 minutes, then drain well
Mash really well all together
Whisk the hot milk, butter or oil into the mash and season well salt and pepper
The mash should not be too creamy, but soft
Spoon onto the cooled, set mince and fluff up with a fork
When ready, re heat in a moderate oven for 20-25 minutes until golden and slightly crunchy
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