Shepherd's pie

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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