cheap family recipes
feed a family of 4 for (just over) £100 a month
Shepherdless Pie
If you don’t fancy potatoes this way, you could mash them instead
Ingredients
- 130 g parsnips frozen, roasted as per packet instructions and cut into 2cm pieces
- 160 g onion diced
- 240 g carrots diced
- 170 g green lentils
- 2 tsps marmite made into a stock with approx 700ml hot water
- 50 ml veg oil
- garlic, salt, pepper
- 1 dessertspoon dried oregano
- 500 g potato sliced into 3mm thick slices and par boiled for 10 mins
To Serve
- 240 g peas
Instructions
- Put parsnip in the oven to roast.
- Meanwhile, fry onion, garlic, carrot for a few mins until browned, then add lentils, stir until oil and garlic is absorbed, then add the water, oregano and stock..
- Cook for 40'ish mins until the lentils are soft to the tooth and have absorbed all the water and stock, add parsnips.
- Click here to start a 40 minute timer
- Taste and adjust seasonings if needed, your stock may be salty enough and therefore not needed
- Fill an oven dish with your lentil and vegetable mixture.
- Season your potato slices, then layer them on top of the lentil mixture.
- Bake for 15 mins at gas 6 until tops of potato are crispy and browned.
- Click here to start a 15 minute timer
Equipment Needed
Notes
Nutrition
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