VEGETARIAN SHEPHERD’S PIE

This comforting staple doesn’t have to be calorific to be tasty. Lyndon Gee makes a quick, delicious low-fat version

SHEPHERD’S PIE IS a fantastically soothing and satisfying meal, but it’s usually high in saturated fat, because of the mince and the butter in the potato topping.

Instead of meat, we’ve used canned lentils – although you could, of course, use lamb for a traditional pie. We haven’t added any butter to the mash. Instead, we’ve used extra milk to give a little creaminess, plus Dijon mustard for flavour.

▪ Serves 4

▪ Preparation time 15 minutes

▪ Cooking time 30–40 minutes

▪ Per portion 336 calories,

4.5g fat (of which, 0.8g saturated fat), 61g carbohydrate (of which, 7g sugar), 16g protein, 8g fibre, 1g salt

Ingredients

• 800g potatoes

• 100ml milk

• 1 heaped tsp Dijon mustard

• Good pinch salt and white pepper

• 400g can Puy lentils

• 400g can chopped tomatoes

• 1 large onion, finely chopped

• 1 carrot, finely chopped

• Good pinch thyme

• 1 vegetable stock cube, dissolved in 100ml boiling water

• 1 tbsp soy sauce

• Dash sunflower oil

Method For the topping

1 Peel and roughly chop the potatoes and add to a pan of boiling water. Cook for 15–20 minutes, until soft.

2 Drain, season with salt and pepper and beat in the mustard and milk, using a wooden spoon, until the mash is smooth and creamy.

For the filling

1 Put the oil in a pan, add the onion and cook for five minutes while stirring.

2 Add the carrot and continue cooking for a further five minutes, until the onions are golden brown.

3 Add the thyme, tomatoes, lentils, pepper, vegetable stock and soy sauce, stir and bring to the boil, then turn down the heat, cover and simmer gently for five minutes. 4 Put the lentil mixture into an ovenproof dish and top with the potato.

5 Bake in a preheated oven at gas mark 6/ 200°C for 15–20 minutes, until golden brown. Serve with green vegetables.