Lentil-based shepherd’s pie, with wholegrain mustard

By Katia Lansdowne  , ,   , ,   , ,

January 13, 2017

A satisfying dish, ideal on a grey day 🙂

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 2 People

Directions

1Start with cooking your potatoes, boil or steam them.

2Boil water, add the vegetable stock cube and add the lentils, for 10 to 15 minutes or until cooked.

3Meanwhile, chop the onion and garlic. Heat a drizzle of oil in a hot pan and add the chopped onion and garlic.

4Add the soy sauce and agave sirup, simmer until the onion is cooked and caramelised.

5When the potatoes are cooked, take them out of the water and mash them with a fork, before adding salt and pepper, nutleg and milk. You want the mash to be smooth and creamy, but not too runny. Set aside.

6When the lentils are cooked, bring them out of the water, add them to the pan with the onion and garlic, and add both cumin and coriander, as well as the mustard. Mix it all together on a low heat.

7Chose your oven dish and spread the lentils at the bottom, then add the potato mash on top.

8You can then put it in the oven for a few minutes until golden, unless you are happy to start immediately !

Ingredients

100 g red lentils, uncooked

1 onion

1 garlic clove

2 tablespoon of soy sauce

1 tablespoon agave or maple sirup (or sugar, if you prefer)

2 tablespoons wholegrain mustard

1 vegetable stock cube

2 teaspoons of cumin

2 teaspoons of ground coriander

Ingredients for the mash

5 medium-sized potatoes

1 pinch of nutmeg

8 to 10 cl almond, soy or rice milk

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