This dish more than stands up to its meaty counterpart. The lentils are delicious and the cauliflower topping is the perfect partner. A hearty and filling family dish!
Lentil Shepherd's Pie with Cauliflower Mash
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 small carrots finely chopped
- 2 celery stalks finely chopped
- 3 garlic cloves finely chopped
- 1 tsp tomato puree
- 300 g dried puy lentils
- 300 ml red wine
- 1 litre vegetable stock
- 1 bay leaf
- A sprig of rosemary
- For the Mash:
- 1 large cauliflower
- 2 tbsp butter or coconut oil
- 50 ml vegetable or meat stock
- Heat the oil in a large casserole pan on the hob over a high heat.
- Add the onion, carrots and celery and cook for 10 minutes, or until they have softened.
- Add the garlic and cook for a couple of minutes.
- Add the tomato puree, turn up the heat and caramelise the vegetables in the puree for 1-2 minutes
- Add the lentils and wine and cook for 5 minutes, before adding the stock and herbs as whole stalks.
- Cook over a low heat for 1 hour, or until the sauce has reduced and the lentils are cooked.
- Season, place in a pie dish and leave to cool.
- Heat the oven to 200C.
- Roughly blitz the cauliflower in a food processor.
- Add to a pan with the butter/oil and stock. Put a lid on and cook for 8 minutes.
- Return it to the food processor and blend until smooth and creamy (you may need to add a little more stock here)
- Top the pie with the cauliflower puree and bake for 25 minutes or until golden and piping hot.
This is a firm favourite at home… It’s warm and comforting but leaves you feeling light.
Perfect for family meals.. spice it up a little more if you like it hot!
Mung Bean Curry
- 2 tsp Coconut Oil
- 1 Red Onion chopped
- 3 Garlic cloves finely chopped
- 2 cm Root Ginger freshly grated
- 2 small red or green chillies finely chopped
- 1 heaped tsp Soya bean paste
- 1 tsp Cinnamon ground
- 1 1/2 tsp Turmeric
- 1 tsp Paprika
- 2 Kaffir lime leaves fresh or dried
- 3 Plum Tomatoes chopped or 1/2 tin
- 1 Sweet Potato diced
- 300 ml Coconut Milk
- 150 g Split Mung Beans soaked for 1 hour and cooked
- 1 handful Baby spinach leaves
- Coriander to garnish
- Brown rice or Quinoa to serve
- Heat the coconut oil in a large pan.
- Add the onion, garlic, ginger, chillies and soya bean paste and saute for 2 minutes to soften the onion.
- Add the spices, lime leaves and tomatoes and cook for a further 2-3 minutes to soften the tomatoes.
- Add the sweet potato and cook for 3 minutes.
- Add the coconut milk and mung beans.
- Simmer for 15-20 minutes, until the sweet potato is tender.
- Finally, add the baby spinach a few minutes before serving.
- Add coriander to garnish and serve with brown rice or quinoa.