Bake a comforting vegetarian version of shepherd’s pie using lentils. The pies are rich in calcium, folate and iron as well as delivering three of your 5-a-day
Prep:15 mins
Serves 4
2 tbsp rapeseed oil, plus a drop extra4 red onions, thinly sliced200g puy lentils2 tbsp finely chopped rosemary1 tbsp vegetable bouillon powder2 tbsp balsamic vinegar350g peeled and diced celeriac350g peeled and diced swede350g peeled and diced potato2 x 160g broccoli2 x 160g spinach50g vegetarian Italian-style hard cheese, finely grated
STEP 1Heat the oil in a large non-stick pan and fry the onions for 8 mins until softened and golden. Put a full kettle on to boil. Stir the lentils, rosemary, bouillon and balsamic vinegar into the onions, pour in 1 litre boiling water and simmer for 35-40 mins until the lentils are soft but still have some bite.STEP 2Meanwhile, steam or boil the root veg for 25 mins and half the broccoli for 12-15 mins. Wilt half the spinach for 2 mins in a hot pan with a drop of oil.STEP 3Mash the root veg with a hand blender or masher. Spoon the lentils into four individual pie dishes, top with the mash, then scatter over the cheese. While they’re still hot, grill two pies to melt the cheese and serve with the cooked green veg. Chill the rest until needed. Will keep for three days in the fridge. To reheat the pies, bake in the oven at 180C/160C fan/gas 4 for 35 mins. Cook the rest of the green veg (as above) to serve alongside.
