29 January 2014
Liz Robb
Lentil Shepherd’s Pie

Ingredients
Preparation
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1. Heat the oil in a large pan then soften the onion, garlic and carrot for 5-10 minutes until soft.
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2. Add the stock and marmite, then stir in the lentils. Simmer for 10-15 minutes.
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3. Add the tomatoes, peas and tabasco to taste, cook for a further 5 minutes or until cooked through. Season to taste.
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4. Meanwhile, boil, drain and mash the potatoes, with a little milk, until soft. Spread over the lentil mixture in a heatproof dish.
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5. Dot with the tomatoes and sprinkle with the cheese. Place under a hot grill for a few minutes until the cheese is bubbling and golden.
Serves: 4
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