Shepherdless pie
Lentils and kidney beans under a roughed-up mash, baked until the peaks go golden. Solid, old-fashioned food for a cold evening, and easy to make for a crowd.
- Time
- 55 min
- Serves
- 2
- Kind
- Stew
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Heat the oven to 200°C (180°C fan). Peel the potatoes, cut them into even chunks and boil in a pan of salted water for 15 to 18 minutes, until a knife goes in with no resistance.
- Meanwhile, chop the onion finely and dice the carrots. Drain and rinse the green lentils and kidney beans.
- Warm the olive oil in an ovenproof pan or casserole over a medium heat. Add the onion, carrots and a pinch of salt and cook for about 8 minutes until soft, then stir in the tomato purée and dried thyme for 1 minute.
- Add the lentils, kidney beans and 200 ml of water and simmer for 15 minutes until thick. Taste and season.
- Drain the potatoes, let them steam dry for 2 minutes, then mash with the oat cream until smooth. Season with salt and black pepper.
- Spoon the mash over the filling, tipping the filling into a baking dish first if your pan is not ovenproof. Rough up the surface with a fork.
- Bake for 25 minutes, until the peaks are golden and the filling bubbles at the edges. Leave to stand for 5 minutes before serving.
Tip The rough fork marks are what crisp up in the oven, so do not smooth the mash flat.
Per portion
| Energy | 764 kcal |
| Protein | 29 g |
| Carbohydrate | 117 g |
| of which sugars | 18 g |
| Fat | 15 g |
| of which saturates | 3 g |
| Fibre | 26 g |
| Salt | 0.67 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- green lentils1 tin
- kidney beans1 tin
- potatoes800 g
- carrot2
- onion1
- oat cream100 ml
- tomato purée2 tbsp
- dried thyme1 tsp
- olive oil1 tbsp
