Recipe provided by Simon Bryant
...or how to make a shepherd less sheep pie for 4 ravenous shepherds
Cook 150 g dirt(y) inc big red bolt lentils (or any other unhulled red lentil) per pack directions.
Get 700-odd grams of peeled spuds simmering or steaming to make a mash. Crank up the oven to 220°C.
Fry off an onion, a couple of celery sticks, a carrot (all finely diced) and a couple of cloves of crushed garlic, in 3 tbsp olive oil; throw in a bay leaf and a few stripped and chopped sprigs of thyme and rosemary...cooky cooky until all softened.
Add a tbsp tomato paste, a cup of diced tinned tomato, one tbsp red wine vinegar and 100g any old mushies (chopped) then cook 5 or so mins. Throw in lentils, sea salt and pepper to taste and simmer until hardly any liquid is left. Finish with a big handful of chopped parsley and throw the lot into an oven proof dish (or 4 little ones if you hate sharing).
Whip up the mash by draining cooked spuds and mashing with about 100 ml/g of each cream and butter and a big handful of grated cheese (or just olive oil if you are vegan), salt and pepper.
Top the lentil mix with the mash and bake for 15 mins or until the topping is crusty and golden! Serve with a really good tomato sauce (home-made if you can get it)!
Image by Jacqui Way Photography.