So this was a bit of an experiment based on numerous recipes I've seen and then dictated by what I had in the cupboards and wanting to keep it as healthy and nutritious as I could.
My measurements are usually approximate. It's just how I roll as I try to go by taste. Oh and it's why I would never be much good on The Great British Bake Off!
My measurements are usually approximate. It's just how I roll as I try to go by taste. Oh and it's why I would never be much good on The Great British Bake Off!
This made double and then some extra cooked lentils so heres what I did with them......
The extra half of shepherds pie mix went into a freezer bag and is marked "lentil shepherds pie mix (add potato topping)" . i'll use this for a quick easy meal on a crazy day.
The big batch of leftover cooked lentils is in the freezer in a bag marked "cooked lentils to make 2 x shepherds pies". So next time I want to make it I will then again end up with 1x spare shepherds pie mix for the freezer if that makes sense. I'm always looking for ways to get more streamlined when cooking and this gives me quick n easy freezer stock!
Oh and the reason I didn't just make a whole 2nd shepherds pie tonight is because I never like how the potato topping comes out of the freezer so I would rather just add that fresh.
Ingredients (and approx measurements)
4.5 cups dry brown/green lentils (if you don't want any left for the freezer then approx half the amount. (Cook before adding or you could just use tinned though my preference is dry).
2 x tinned tomatoes (supermarket own brand is fine here i wouldn't be too concerned with higher quality ones unless i was making a tomato sauce for example where the tomato taste will really stand out)
Couple handfuls of spinach ( I use frozen as I don't like the fresh spinach you get here in Cyprus but fresh or frozen is fine)
Sweet potatoes ( I had 7 small ones here)
The extra half of shepherds pie mix went into a freezer bag and is marked "lentil shepherds pie mix (add potato topping)" . i'll use this for a quick easy meal on a crazy day.
The big batch of leftover cooked lentils is in the freezer in a bag marked "cooked lentils to make 2 x shepherds pies". So next time I want to make it I will then again end up with 1x spare shepherds pie mix for the freezer if that makes sense. I'm always looking for ways to get more streamlined when cooking and this gives me quick n easy freezer stock!
Oh and the reason I didn't just make a whole 2nd shepherds pie tonight is because I never like how the potato topping comes out of the freezer so I would rather just add that fresh.
Ingredients (and approx measurements)
4.5 cups dry brown/green lentils (if you don't want any left for the freezer then approx half the amount. (Cook before adding or you could just use tinned though my preference is dry).
2 x tinned tomatoes (supermarket own brand is fine here i wouldn't be too concerned with higher quality ones unless i was making a tomato sauce for example where the tomato taste will really stand out)
Couple handfuls of spinach ( I use frozen as I don't like the fresh spinach you get here in Cyprus but fresh or frozen is fine)
Sweet potatoes ( I had 7 small ones here)
Potatoes ( I used two small ones - not necessary but I have a big bag to use up and i like the taste and texture together)
Tablespoon of whatever oil you like for cooking ( I used olive oil here)
Around 10/15 mushrooms - chopped
4 ribs celery - chopped
3 carrots - grated
Large onion - chopped
Tamari (Instead of Tamari you could use soy sauce or a bit of marmite and water or a beef stock cube and water)
3 carrots - grated
Large onion - chopped
Tamari (Instead of Tamari you could use soy sauce or a bit of marmite and water or a beef stock cube and water)
Dried Mixed green herbs (Parsley dried or fresh would likely be yum too)
Cheese (optional)
Cheese (optional)
Directions
1. Boil lentils in water until cooked ( I like them slightly al dente and not mushy)
2. At the same time boil sweet potatoes till cooked, mash & leave aside
3. Heat oil in a pan and add the celery, grated carrot, onion and mushroom and sauté.
4. Add herbs
5. when your lentils are cooked, drain them and add to the pan
6. Mix all together
7. Add the Tamari (taste to see how you like it)
8. Add 2 tins tomato
9. Add spinach
10. Mix and at his point check taste, add more Tamari, seasoning etxc to your taste
11. Fill casseroe dish. Pop mashed potatoes on top
12. Grate some cheese on top if u like
13. Pop in the oven on 200 for 20 ish minutes ish (or when cheese is nice and golden)
5. when your lentils are cooked, drain them and add to the pan
6. Mix all together
7. Add the Tamari (taste to see how you like it)
8. Add 2 tins tomato
9. Add spinach
10. Mix and at his point check taste, add more Tamari, seasoning etxc to your taste
11. Fill casseroe dish. Pop mashed potatoes on top
12. Grate some cheese on top if u like
13. Pop in the oven on 200 for 20 ish minutes ish (or when cheese is nice and golden)
14. Fill your face - its veg packed and good for you
Please let me know if you make this and what you think. Did you change anything? Share your pics with me on Instagram (I'm there a lot!)
Thanks for reading
Love Chele
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