Mushroom and puy lentil shepherdless pie with swede mash
A rich lentil and mushroom filling under a light swede and potato mash, with no pastry or butter.
- Time1 hr 10
- LevelMedium
- Costabout £0.97 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Boil the swede and potatoes in water for 20 minutes until very tender.
20 min - 2
Meanwhile, spray a large pan and cook the onion, carrot and celery for 8 minutes. Add the mushrooms and garlic and cook for 6 minutes until the liquid has gone.
14 min - 3
Stir in the tomato purée, thyme, lentils and stock. Simmer for 25 minutes until the lentils are tender and the sauce is thick.
25 min - 4
Drain the swede and potato, then mash with the oat milk and plenty of pepper.
- 5
Heat the oven to 200°C (180°C fan). Spoon the lentils into a baking dish, cover with the mash and rough up the top with a fork.
- 6
Bake for 20 minutes until the top is golden at the edges.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.