Sorry for the brief Easter interlude, tonight we are back on the 7 meals with Day 5. We’ve had a lovely time away, staying in a fantastic hotel in the Oxfordshire Cotswolds and are now back to earth with a bump, catching up on Masterchef last night and back to work today.
Veggie shepherds pie with parsnip mash
Ingredients, serves 4:
- Puy lentils, 200g
- Vegetable stock, 1 litre
- Olive oil
- Onion, 1 finely chopped
- Garlic, 2 cloves, crushed
- Carrots, 2 finely diced
- Chopped tomatoes
- Thyme, a few sprigs, leaves chopped
- Worcestershire sauce, a good splash
- Baking potato, 1 large peeled and chopped
- Parsnips, 500g peeled and chopped
- Butter, 50g
- Whole milk
Method:
- Cook the lentils in the stock until tender, about 25 mins. Drain, saving a teacup worth of liquid.
- Heat 1 tbsp olive oil in a pan and cook the garlic and onion until softened. Add the carrot and cook for 2 mins. Add the tomatoes, thyme and Worcestershire sauce. Simmer for 10 mins then stir in the lentils and reserved liquid and cook for 5 mins.
- Boil the potato and parnsips until very tender then drain and mash with the butter and splash of milk. Season.
- Heat the oven to 200c/ fan 180c/gas 6. Divide the lentil mix between 4 oven proof dishes. Top with the parnsip mash then bake for 30 mins until the top is golden
Verdict:
Surprisingly tasty – this was really nice and easy to make. The parsnip mash was sweet and perfectly complimented the earthy lentils. I’ll make this again but next time perhaps add a handful of peas and more garlic. Could even push the boat out with a Parmesan sprinkle on top. 8/10
