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Sunday, April 17, 2011

Shepherds pie

Lentil based 'mince' in homestyle gravy topped with creamy mashed potato and served in a crisp puff pastry shell.

These were a big hit at home, with both omnis, Mr. Monster and room mate Monster!

You will need (recipe makes 12 muffin-sized pies)

2 carrots, diced finely
1 Large onion, diced
3 tablespoons of minced garlic
1 tin (1 cup) of lentils, drained
¾ cup of spinach, chopped
1 ½ cups of mushroom, diced (should still be slightly chunky)
3 tablespoons of Massels supreme gravy mix mixed with 1.5 cups of water.
Place everything but the gravy into a pan and cook until almost ready, add gravy and let thicken.

Mashed potato:
5 small/medium potatoes, peeled and chopped
tablespoon of nuttellex (or vegan butter)
¼ cup of soy milk
Boil potatoes until soft, drain
Add butter and soy milk and mash.

To make puff pastry casing, grease 2x12 muffin trays all over, make sure oven is preheated to 280C
gently push thawed pastry into muffin cases. Cook in oven for max 10 minutes. Depending on oven this will vary, so keep an eye on them! Once they’re golden take them out.
Add mince mixture, and top with mashed potato, cook for 20 minutes (at 180C) or until mashed potato is golden.

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