As a child we used to go to my Grandma and Grandad’s each Sunday for dinner. She would often make a delicious Shepard’s pie, topped with crispy potato, with rice pudding for dessert. While I never wrote down her rice pudding recipe before she passed away (I kick myself all the time), I had the Shepard’s pie recipe down pat. When I became vegetarian a few years ago we didn’t want to stop making it, so decided to adapt it to be a meatless dish. We use this version now for anything from pasties to individual pot pies to Shepard’s pie. If you don’t want to eat the vegetarian version, you could use lean mince. It is incredibly adaptable, and very easy to make. Lots of friends have requested the recipe and it is a firm favourite in our family – even the kids (nearly 5 and nearly 2) will eat every mouthful, and ask for seconds.
While this post is not sponsored by Coles, I do shop there!
– Two sheets of puff pastry (or mashed potato, depending on what type of pie you want to make)
– Two tins of lentils
– One packed of home brand French onion soup mix. I have tried various brands of soup mix, but the home brand version always tastes the best.
– If you wish, you can add some vegetables into the mix. We often use a frozen mix of peas, corn and carrots.
1. Drain and rinse lentils in running water, then drain until dry.
2. Place lentils into a saucepan over high heat. Mix in the soup mix and half a cup of water.
3. Bring to the boil, then simmer until the excess liquid has evaporated.
4. Line a pie dish with one piece of puff pastry.
5. Pour lentils (and vegetables if you added some) into the dish. Top with the second piece of pasty. Trim the excess around the edges and press around the edge to seal the pastry. If you choose to use mashed potato, top the lentils and use a fork to make lines in the potato. You can add a few dabs of butter or margarine on top to make it crisp.
6. Place in the oven at 180 degrees for 20 minutes (or until it browns and crisps).
7. Serve with steamed vegetables, and enjoy!
8. Fight off the hungry hoards for seconds.
Do you have a go-to recipe that is always a crowd pleaser? Feel free to share it in the comments section!