Meatless Mondays (or Tuesdays) Lentil Shepherds Pie.

Sometimes it just feels good to fully embrace vegetables and legumes and leave meat alone.  I have to make a conscious effort to do this as I have become so brainwashed into thinking it's not a proper meal without meat.  How ridiculous - I'm very into Meatless Monday at the moment - and if I can stretch it to Tuesday and Wednesday I'm all for it.  

Three out of the four girls really liked this.  I think it's absolutely essential to serve it with peas and lots of ketchup.  I made it in individual dishes which always pleases.  I can't argue that this is an elegant meal but it's certainly good home cooking.

For the potato topping

4 large potatoes (peeled or unpeeled depending on how much fiber you want) cut into chunks

2 sweet potatoes, peeled and cut into chunks

2 - 4 tablespoons butter

2 - 4 tablespoons milk 

salt and pepper

For the filling

1 cup du Pry French lentils

olive oil

1 onion (finely chopped)

3 carrots (finely chopped)

3 sticks celery (finely chopped)

2 leeks (finely chopped

2 cloves garlic (crushed)

1, 24oz can of crushed tomatoes

1 tablespoon of tomato paste

A good shake of Worcestershire Sauce

salt and pepper

Fresh herbs (I used rosemary and thyme)

salt and pepper

Heat the oven to 375F

Place the lentils in a medium sized bowl.  Pour boiling water over the lentils and cover. Leave for at least 30 minutes.

Bring a large saucepan of water to the boil.  Salt the water and add the potatoes and sweet potatoes.  Cook until tender.  

Drain and mash with the butter and milk.  Check seasonings.  Add a few very finely minced herbs for a very pretty (and delicious) look.  Set aside.

Heat the olive oil in a Dutch oven.  Add the onions and gently saute until soft.

Add the carrots, celery, leeks, garlic and chopped herbs.  Saute all the vegetables for approximately 8-10 minutes on a gentle heat.

Drain the lentils and add to the vegetables.  Combine.  Add the tomatoes, tomato paste and Worcestershire sauce. Stir until fully combined. If the mixture looks very thick, add 1/2 - 3/4 cup of water.  Stir to combine.  

Bring the mixture to a boil and turn down to a simmer.

Pour the lentil mixture into an ovenproof dish and top with the mashed potato.

Place in the oven until the potato is just browned (about 30-40 minutes).

Remove from the oven and let rest for about 10 minutes before serving.  

This tastes really great the next day.

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