MINI LENTIL SHEPHERD'S PIES
Make these mini veggie shepherd's pies ahead and freeze them for a nutritious family supper when you're pushed for time. They contain three of your 5-a-day
Provided by Juliet Sear
Categories Dinner, Main course, Supper
Time 1h55m
Number Of Ingredients 16
Steps:
- To make the filling, heat the butter or oil in a large saucepan and gently fry the onion, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 3-4 mins. Sprinkle in the thyme and add the lentils. Pour over the wine and stock, then simmer gently, uncovered, for about 40-45 mins until the lentils are soft. If you find the mixture is drying out, you can add a splash more stock or water.
- Meanwhile, put the potatoes in a large pan, pour over boiling water and boil for 15-20 mins until tender. Drain well. You can use a potato ricer at this stage to make them super creamy, or mash with the butter and milk, then season with salt and pepper.
- Remove the lentils from the heat, add the tomato purée and yeast extract, if using. Stir well and check to see if you need seasoning, then add a good grinding of black pepper.
- Heat oven to 200C/180C fan/gas 6. To assemble, butter four-six small pie dishes or one a large dish and spoon in the lentil mixture, then top with mash. It's fun to pipe on the mash if you have a piping bag, but if not, you can spoon it on and fluff into peaks with a fork. Bake for 30-40 mins until golden. Serve with peas on the side, if you like.
Nutrition Facts : Calories 443 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium
TODDLER RECIPE: MINI SHEPHERD'S PIES
Make these shepherd's pies for your toddler and see how they wolf them down. As well as lamb, they're packed with lentils, carrots, courgette and pepper
Provided by Caroline Hire - Food writer
Time 1h40m
Yield Makes 8 individual pies for young children
Number Of Ingredients 16
Steps:
- Heat the oil in a medium saucepan, add the onion and cook for around 5 mins until softened. Stir in the garlic, carrots, celery, pepper and cumin. Cook for a further two mins, then add the lamb. Brown the meat, tipping off any excess fat. Add the courgette and tomato purée, then fry for a few mins more. Pour in the stock, add the lentils and bring to a simmer. Cook for 40 mins, stirring from time to time.
- Heat the oven to 180C/fan 160C/gas 4. Boil the potatoes for 10-15 mins until tender. Drain, then mash with the butter and milk.
- Remove the lamb mixture from the heat and use a stick blender to purée. Stir as you purée, blending down the pieces of vegetables. Spoon into 8 largish individual ramekins. Top with the mash and grated cheese. The pie can now be chilled and frozen for up to a month.
- Bake for 30 mins until the top is golden and the mince is bubbling up at the sides. (Cook from frozen at 160C/fan 140C/gas 3 for about 40 mins, then turn up to 180C/fan 160C/gas 4 for 20-30 mins or until golden on top and piping hot in the centre.) Leave to stand for at least 10 mins before serving. Check it has cooled down sufficiently in the centre before giving it to young children.
Nutrition Facts : Calories 337 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 0.45 milligram of sodium
LENTIL SHEPHERD'S PIE
Very flavourful, even hard-core carnivores will find this adaptation very satisfying. It's my favourite comfort food, and it's very easy to eliminate the fat if you want.
Provided by Lisa1702
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Sauté onion in olive oil until translucent.
- Add garlic, sauté 1 minute more.
- Add lentils, ketchup, mustard, baebecue sauce, and other seasonings, mashing a little to thicken the consistency.
- Place lentils in casserole dish (8x8-inch), then peas, then potatoes and optional cheese.
- Bake for 20 minutes or so, broiling for last couple of minutes to brown potatoes and/or cheese.
- I like this with ketchup on the side.
Nutrition Facts : Calories 1094.7, Fat 4.9, SaturatedFat 0.9, Cholesterol 2.1, Sodium 487.2, Carbohydrate 189.5, Fiber 85.7, Sugar 11.4, Protein 73.8
LENTIL SHEPHERD'S PIE
Lentil Shepherd's Pie
Provided by Libby's®
Number Of Ingredients 14
Steps:
- Bring lentils and broth to a boil with a pinch of kosher salt. Cover and let simmer on low until lentils are soft.
- Peel potatoes and quarter. Bring to a boil and let simmer till soft. Mash with butter, milk & salt.
- In separate skillet, sauté onions until translucent. Then add garlic, Libby's® Diced Carrots, mushrooms and Libby's® Cut Green Beans. Once browned, add the lentils and gently fold together. Transfer lentil mixture to baking dish. Cover with mashed potatoes.
- Drizzle melted butter across potatoes and bake for 12 minutes.
MINI SHEPHERD'S PIES
Delicious appetisers that can be made up to 2 days ahead. Adapted from a recipe I found in the Austrlaian magazine 'New Idea'. This recipe makes 45 Mini Shepherd's Pies. When making this, I'll omit the tomato paste as the spices in it disagree with me. Instead, I'll use 2 teaspoons dried Australian Bush Tomatoes. Worth tracking down if you can. VERY tasty! I'd suggest only adding the lemon juice if you lke citrus flavours. This recipe could also be used for making a single Shepherd's Pie or perhaps two Shepherd's Pies, depending on the size of your dishes. You could then also omit the pastry. If making larger Shepherd's Pies, remember to adjust the cooking time appropriately.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 1h5m
Yield 45 Mini Shepherd Pies
Number Of Ingredients 19
Steps:
- PREPARING THE PIE FILLING: Heat a large non-stick pan; add the onion, garlic, leek, mushrooms and minced lamb/ground lamb and cook until the lamb is browned; drain any excess juices from the pan; stir in the tomato paste (or dried Australian Bush Tomatoes) diced tomatoes lemon juice and pine nuts, if using; season with pepper and salt; bring to the boil; boil, uncovered, for 5 minutes, or until the sauce has thickened; transfer to a large bowl; cover and refrigerate until cold.
- PREPARING AND FILLING THE PASTRY CASES: Using an 8cm-wide/3 inch cutter cut out 9 rounds from each pastry sheet - 45 rounds in all; place the rounds on a flat surface and flatten slightten slighten slighly with a rolling pin; place the rounds about 3cm /11/4 inches apart, on oven trays lined with baking paper; spoon 1 tablespoon of the lamb mixture in the centre of each round, leaving a 1cm/1/2 inch pastry edge; fold up the edges of the pastry, overlapping the folds tightly to secure the filling.
- PREHEAT THE OVEN to 200°C/400°F/6 gas mark.
- MAKING AND ADDING THE POTATO TOPPING: Combine all the ingredients in a large bowl; spoon the potato topping into a large piping bag fitted with a 1 cm/1/2 inch fluted nozzle; pipe small rosettes on top of each pastry round to partially cover the mince filling; drizzle the potato and pastry with the melted butter.
- COOKING THE MINI SHEPHERD PIES: Cook the Mini Shepherd Pies in a hot oven (200°C/400°F/6 gas mark) for about 20 minutes, or until the pastry is golden brown.
- SERVING THE MINI SHEPHERD PIES: Garnish the pies with fresh chives and serve hot.
- NOTES: If you have any filling left over, save it for making a toasted sandwich. If you have made these Shepherd's Pies ahead, reheat them in a hot oven for 15 minutes before serving them. The dicarded coarse leaves from the leek and any excess tomato juice can be saved for making Recipe #135453.
Nutrition Facts : Calories 180.6, Fat 12.4, SaturatedFat 4.4, Cholesterol 21.2, Sodium 175.7, Carbohydrate 12.2, Fiber 1.1, Sugar 0.8, Protein 5.1
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MINI LENTIL SHEPHERD'S PIES - ANNA BANANA
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- To make the filling, heat the butter or oil in a large saucepan and gently fry the onion, carrots, celery and garlic until soft, about 15 minutes. Turn up the heat, add the mushrooms, then cook for further 3-4 minutes. Add the thyme and lentils. Pour over vegetable stock and wine (if using). Simmer gently, uncovered for about 40 minutes until the lentils are soft. If the mixture is drying out, you can add a bit more water or stock.
- Place the potatoes in a large pan, pour over boiling water and boil for 15 minutes, until tender. Drain well, mash them with butter and milk, and season with salt and pepper.
- Remove the lentils from the heat, add tomato puree, stir well. Add seasoning to your taste and a generous pinch of black pepper.
- Heat the oven to 180C. Butter your small pie dishes and spoon in the lentil mixture, then top with mash. You can also use a piping bag to do that. Bake for 30-35 minutes until golden. Serve with peas or beans on side. Enjoy!
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