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Shepherdless Pie

If you don’t fancy potatoes this way, you could mash them instead 

 

 

 

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shepherdless pie

lentils & root veg under a potato topping
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Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Course: Dinner
Cuisine: English
Keyword: batch cooking, budget meals, cheap family recipes
Dietary Requirements: Freezes Well, Vegan, Vegetarian
Servings: 4 servings
Cost per portion 39p
Calories: 377kcal
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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

Notes

 
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Nutrition

Nutrition Facts
shepherdless pie
Amount Per Serving
Calories 377 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 10g63%
Sodium 141mg6%
Potassium 988mg28%
Carbohydrates 50g17%
Fiber 20g83%
Sugar 10g11%
Protein 16g32%
Vitamin A 10499IU210%
Vitamin C 38mg46%
Calcium 80mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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