HEARTY LENTIL SHEPHERD'S PIE

A comforting dish of lentils and vegetables cooked in a flavourful rich gravy covered with a fluffy potato mash and baked in the oven until golden.

Delicious served strait from the oven while bubbling hot accompanied with a fresh green leafy salad.

EQUIPMENT frypan, medium size saucepan, oven proof dish medium size

Serves 4-6 people

Preheat oven 180 degrees Celsius or 375 degrees Frahenheit

INGREDIENTS

1/3 cup brown lentils

1 1/2 cup filtered water

3/4 massel cube (plant based stock cube)

105g or 3/4 cup diced carrot

135g or 1 cup diced zucchini

140g or 1 medium size brown onion, finely chopped

20g or 2 tablespoon minced garlic

100g or 1 cup firmly packed shredded green cabbage

1 teaspoon vegetta (vegetable seasoning)

700g or 3 medium to large size potatoes

2 tablespoon finely chopped parsley (Optional)

knob of plant butter (Optional)

1 teaspoon paprika

CORNFLOUR SLURRY

1-2 tablespoons cornflour

2-4 tablespoons water

METHOD

*Place lentils water and massel cube into a medium size pot. Bring to a boil lower heat and simmer until lentils are soft 45-60 minutes, do not drain off water. The liquid from the lentils will be used to make the gravy.

*While the lentils are cooking peel and roughly chop potatoes, place them in a pot covered with water, add 1/2 teaspoon of salt. Bring to a boil and turn down heat to a simmer cook until tender. Once done drain most of the water leave some in the bottom of the pot place lid on to keep potatoes warm and set aside.

*Next heat a fry pan on medium heat add a tablespoon of light tasting oil or if oil free add the same in water.

*Add finely chopped onion and minced garlic, saute' for a couple of minutes.

*Next add carrot and zucchini, cook down a couple more minutes, then add shredded cabbage and stir fry until vegetables are soft and tender.

*Add vegetable seasoning to vegetables while they are cooking.

*Take the cooked lentils in their cooking water and add to the vegetables, mix through.

*Prepare the cornflour slurry by making a thin paste from the cornflour and water. Add to the lentils and vegetables and stir on a low heat until the gravy thickens. Add more water for a thinner consistency.

*Adjust seasoning according to your taste.

*Spoon lentil vegetable mixture into an ovenproof dish.

*Reheat cooked potatoes that you have left in a small amount of cooking water until steaming hot. Drain all the cooking water.

*Mash potatoes with a little plant milk or cream (optional) until smooth and creamy.

*Taste and season with salt if required.

*Stir in finely chopped parsley.

*Spoon mashed potato over the lentil mix and fluff up with a fork.

*Lightly sprinkle with paprika if desired.

*If using butter cut into small pieces and arrange on top of potato.

*Place dish into pre-heated oven and cook until potato is crispy and golden about 30 minutes.

*Serve while hot with a nice green leafy salad