Annabel Karmel's vegetarian shepherd's pie
recipe
Annabel Karmel's vegetarian shepherd's pie
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Serve to children aged 1+. Suitable for home freezing
Ingredients
- You will need: 4 x mini baking dishes, 6 x ramekins
- 1 tbsp olive oil
- 1 medium red onion, finely chopped
- 1 medium carrot, peeled and grated
- 1 clove garlic, crushed
- 150g/5.5oz green lentils, rinsed
- 1 x 400g tin chopped tomatoes
- 350ml/12fl.oz vegetable stock
- 150ml/5.5fl.oz water
- 2 tbsps tomato puree
- 1 tbsp soy sauce
- 4 tsp brown sugar
- 5 tbsps frozen peas (optional)
- 750g/1.7lbs potatoes, peeled and cubed
- 20g/0.75oz butter
- 4 tbsps milk
Serves:
6
Preparation:
45
Total Time:
45min
Directions
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- Heat the oil in a large saucepan and saute the onion and carrot for minutes, stirring occasionally, until soft and starting to brown. Add the garlic and cook for one minute, then stir in the lentils, tomatoes, stock, water, tomato puree, soy sauce and sugar. Bring to a boil, reduce the heat and simmer for - minutes, until the lentils are soft (older lentils will take a little longer). Add a little extra water if the pan gets too dry.
- Meanwhile, boil the potatoes in plenty of salted water for about minutes, until just tender.
- Drain the potatoes and mash well. Beat in the butter and milk and season to taste with salt and pepper.
- Season the lentils to taste with pepper then divide them between small baking dishes or ramekins. I used six ramekin dishes (m diameter, cm depth). Spread the mashed potato over the lentils and mark in ridges with a fork. Refrigerate until needed.
- Preheat the oven to //Gas Mark Put the pies on a baking sheet, brush the tops with the beaten egg and bake for - minutes, until the potato is golden on top and the pie is piping hot. Cool slightly and check temperature before serving.
Source: The Annabel Karmel Cookbook (Winter & Christmas Edition)
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