#WFD – Shepherd’s Pie
Bake for 30 minutes, or until the potato is golden brown and crispy.
POLOKWANE – Shepherd’s pie is a meat pie with a crust or topping of mashed potato. The recipe has many variations, but the defining ingredients are minced red meat cooked in a gravy or sauce with onions and sometimes other vegetables, such as peas, celery or carrots, and topped with a layer of mashed potato before it is baked.
Whether you’re a vegetarian in search of some hearty comfort food or just looking to cut back on your meat-intake, this is the dish by What’s for Dinner is for you as it is a meat free pie.
Ingredients
– 1kg potatoes
– ¼ cup of Milk
– 2 Tbsp Oil
– 300g cooked lentils
– 1 large onion, chopped
– 4 carrots, chopped
– 1 clove garlic, minced
– 2 tbsp tomato paste
– 2 x KNORR Brown Onion Soup
– 4 tbsp water
Method
– Preheat the oven to 180°C. Boil the potatoes in a pot of water until soft. Mash them with the milk and plenty of salt and pepper.
– Heat the oil in a pan cook the onion and carrots until slightly golden. Add the lentils to the pan and a little water and allow to cook for 5 minutes.
– Dissolve the Knorr Brown Onion soup powder in the water and stir into the pot and allow to simmer for 5 minutes.
– Layer the lentils in an oven-proof dish and top with the mashed potato.
– Bake for 30 minutes, or until the potato is golden brown and crispy.
