31 May Recipe: Herby shepherd’s pie1 minute read
This is a colourful spin on classic comfort food. I like it because it’s simple and satisfying—and because you end up eating nine different plant foods in one dish!
750g new potatoes, each chopped in half
10g fresh parsley, chopped
10g fresh chives, chopped
20g fresh rosemary, chopped
1 tbsp olive oil
1 red onion, sliced
2 carrots, diced
2 celery sticks, diced
2 garlic cloves, minced
500g lean lamb mince
1 cup puy lentils, cooked
500ml vegetable stock
1 tbsp corn flour
1 tbsp gluten-free Worcestershire sauce
1. Preheat the oven to 180°C.
2. Place the potatoes in a pan of salted water and bring to the boil. Simmer for 15 minutes.
3. While the potato is cooking, sauté the onion in the olive oil over a medium heat. After 5 minutes, add the carrots and celery.
4. When the vegetables are soft, take them out of the pan and put them on a plate. Turn the heat up under the pan, and brown the lamb mince.
5. Once the lamb has browned, return the vegetables to the pan and stir to mix. Add the garlic, tomato puree and half the rosemary and stir for another minute.
6. Add the vegetable stock and Worcestershire sauce to the mixture. Stir in the corn flour and leave it to simmer and thicken for 10 minutes.
7. The potatoes should now be ready. Drain, and roughly mash with the butter and the rest of the herbs. Leave some chunks in the potato!
8. Stir the cup of lentils into the lamb mixture. Then decant into a large oven-proof dish.
9. Top the mixture with the mashed potato and spread it out evenly. Put in the oven for 20–25 minutes, or until the potatoes have started to crisp.
Tip: this goes especially well with steamed broccoli.