Annabel Karmel's Vegetarian Shepherd's Pie for Kids |
|
 |
Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
|
This is very popular with my kids, although I admit that I don't always make them in individual portions. We always add the peas & use half the sugar called for. Sometimes we add a little finely chopped celery too. Annabell says about this recipe Lentils are a good source of protein and iron for vegetarians and green lentils make a savoury and satisfying base for this shepherd’s pie. These freeze well so you can double up on the recipe and do some OAMC cooking. Ingredients:
1 tablespoon olive oil |
1 medium red onion, finely chopped (100g) |
1 medium carrot, peeled and grated (75g) |
1 garlic clove, crushed |
150 g green lentils, rinsed |
1 (400 g) tin chopped tomatoes |
350 ml vegetable stock |
150 ml water |
2 tablespoons tomato puree |
1 tablespoon soy sauce |
4 teaspoons brown sugar |
5 tablespoons frozen peas (optional) |
750 g potatoes, peeled and cubed |
20 g butter |
4 tablespoons milk |
1 egg, lightly beaten |
Directions:
1. Heat the oil in a large saucepan and sauté the onion and carrot for 8-10 minutes stirring occasionally until soft and starting to brown. Add the garlic and cook 1 minute then stir in the lentils, tomatoes, stock, water, tomato puree, soy sauce and sugar.
2. Bring to a boil, reduce the heat and simmer for 40-45 minutes, until the lentils are soft (older lentils will take a little longer). Add a little extra water if the pan gets too dry.
3. Meanwhile, boil the potatoes in plenty of salted water for around 15 minutes, until just tender. Drain the potatoes then mash well. Beat in the butter and milk and season to taste with salt and pepper.
4. Season the lentils to taste with pepper then divide them between small baking dishes or ramekins. I used 6 ramekin dishes 9cm diameter and 4 cm depth. Spread the mashed potato over the lentils and mark in ridges with a fork. Refrigerate until needed.
5. Preheat the oven to 200c/400G/Gas 6/ Fan 180c. Put the pies on a baking sheet, brush the tops with the beaten egg and bake for 25-30 minutes, until the potato is golden on top and the pie is piping hot. Cool slightly and check temperature before serving.
6. Pies can be wrapped in clingfilm and frozen. Defrost overnight in fridge.
|
|