1hr 15mins
2 tbls Olive Oil
50g Diced Red Onion
2 Garlic Cloves, Crushed
100g Peeled and 10mm Diced Carrots.
1 Celery Stalk, Peeled and 10mm Diced
400g Canned Plum Tomatoes
½ tsp Sweet Smoked Paprika
1 fresh bay leaf
85ml Red Wine
100ml Vegetable stock
1 Sprig Fresh Rosemary, Finely Chopped
1 tbl Balsamic Vinegar
10g Chopped Flat Leaf Parsley
400g Cooked Yellow/Orange Lentils
50g Grated Mature Cheddar Cheese
Sea Salt
Cracked Black Pepper
1 Packets of Scotty Brand Mash
Preheat the oven to 200oC/400F/Gas 6.
For the Lentil Shepherd’s Pie filling, heat the olive oil in a large frying pan over a medium heat, gently fry the chopped onion, garlic, carrots and celery for 5-10 minutes, until softened.
Set aside the lentils, cheese and smoked paprika, Add the remaining Lentil Shepherd’s Pie filling ingredients then season to taste with sea salt and cracked black pepper.
Bring the mixture to the boil then reduce the heat and simmer for 10 minutes until the vegetables are tender and the sauce has reduced. Stir the lentils into the tomato sauce.
Pre-heat the Scotty Brand Mash as per instructions on pack.
Spoon the Lentil Shepherd’s pie mixture into a medium size ovenproof dish and top with the hot mash, fluffing the potatoes with a fork, sprinkle over the grated cheese and dust with smoked paprika.
Place the dish onto a baking sheet, place onto middle shelf and bake in the oven for 25-30 minutes, or until the potato is golden.
