MAKE IT // Lentil Shepard Pie

This is my go to meal. When I am tired and really cannot be bothered. So, basically we eat this a lot.

And this dismal day in Auckland, ( I am not going to lie, I am puuuumped on this weather, see you later swollen feet. )  It is perfect. It is quick, it is easy, it is delish, and the best comfort food.  You will need:

FILLING
1 can lentils in brine
1 leek, sliced
1 carrot, diced
1 1/2 cup peas
6 button mushrooms, sliced
Cornflour
Thyme
Butter
Salt and pepper to taste

TOPPING
4 potatoes
Milk
Butter
Salt and pepper
Cheese, grated

First off get your potatoes on to boil. Peel them, dice them, chuck them in the pot of water with a little salt. Boil until soft. Meanwhile, cut all your veg for the filling. In a large pot, melt a knob or so of butter, toss in the leek and saute. Next the carrots. Keep stirring, on a medium heat. Add mushrooms then finally peas and lentils, including the brine. Turn to low, chuck on the lid and let simmer, stirring occasionally. When your potatoes are soft, drain them. Chuck a knob of butter, a tablespoon of milk and mash. Add salt and pepper to taste.

Now sift in a teaspoon of cornflour at a time till you get a thick sause. Add the thyme, salt and pepper to taste.

Empty the filling into a deep dish, dollop the topping on top, even it out and criss-cross with a fork, sprinkle a little cheese on top if you want. Grill/Broil until golden! Delish!

Enjoy!

Until next time