After making Perogies the other evening I had a mass of amazing mashed potato left over so of course I used it to make Shepherd’s Pie! So glad I did, it is such a great winter food that I always forget about. I won’t be forgetting it now!

 

 

 

 

 

 

 

 

 

For this you will need:
2 carrots
mushrooms
1 brown onion
2 cloves garlic
2 cups spinach
3 cups Massel “beef” stock
800g brown lentils
1 cup peas
1 cup corn
1 teaspoon garlic powder
1 teaspoon onion flakes
herbs to taste, rosemary, thyme and parsley
salt and pepper, to season
noosh
psyillium husk or bread crumbs or cheesely
mashed potato

 

 

 

 

 

 

 
 

 

 

Dice the carrots, onion and garlic and chop up the mushrooms and spinach.

 

 

 

 

 

 

 

 

In a large pan, fry the onion and garlic.

 

 

 

 

 

 

 

 

Once the onion starts to soften add in the mushroom.

 

 

 

 

 

 

 

 

And then when the mushroom starts to soften add in the carrot! Its like a science here people!

 

 

 

 

 

 

 

 

Add in two cups of stock and half of the lentils. Cover the pan and leave it to simmer for 15 minutes or until the stock has nearly cooked off.

 

 

 

 

 

 

 

Add in the remaining stock.

 

 

 

 

 

 

 

 

Along with the remaining lentils, spinach and peas

 

 

 

 

 

 

 

 

And corn. Stir it around and leave it to simmer, uncovered, until the mixture starts to thicken.

 

 

 

 

 

 

 

 

Now I added in some onion flakes and garlic powder, you dont have to do this though. I only added them because I bought them the day before and was still all “ohh shiny new ingredient! Must use in everything! Garlic ice-cream??” But if you’re not feeling them or just don’t have any don’t stress, the pie will still be delish!

 

 

 

 

 

 

 

 

Do make sure you add in some herbs though. I used dried rosemary and thyme. I keep bundles of these drying in my kitchen all the time they are so useful to have on hand. If I had basil or parsley I would have used one of those as well.

 

 

 

 

 

 

 

 

Taste the mix to make sure you are happy with the flavours, add a bit more of this and a dash of that if necessary. Maybe some Worcester sauce? Give it a good season with salt and pepper as well.

Once you are happy with it fill a baking dish half way, make sure you leave room for the potato!

On another note, how cute is my dish?

 

 

 

 

 

 

I picked it up from my local Vinnies for $7!! If she was pale blue I think I would be in love. Seen as she is red we are just having a fiery love affair. I use her when I want, she’s not something I leave on display or introduce to friends.

Don’t you have love affairs with your new dishes?

 

 

 

 

 

 

 

 

Top the mixture with the mashed potato.

 

 

 

 

 

 

 

 

Spread it out evenly and tun a fork along the top to get it all rough. That is how you get those amazing crispy bits!

 

 

 

 

 

 

 

 

Sprinkle the top with some noosh

 

 

 

 

 

 

 

 

And psyllium husk. If you have any cheesely or cheese replacement in the house you could use that instead. I like the noosh and psyllium husk mixture though. It gives a nice cheesy flavour with a crunchy texture and is much healthier for you!

Once you are happy with the topping, pop it in the oven on 180°C for 30 minutes or until the top is browning. If you are in hurry you can always just pop it under the grill instead just to crisp up the top.

 

 

 

 

 

 

 

 

 

When the top starting to brown take it out of the oven and leave it to rest for 5 minutes. This makes the top extra crunchy and means you won’t burn your tongue too much.

 

 

 

 

 

 

 

 

Who am I kidding? Look at that crispiness! Irresistible!