Mushroom and Lentil ‘Shepherds’ Pie
Sharon Snowdon
Sharon Snowdon
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  • 800 g white potatoes. Peeled and cubed 1 tbsp olive oil 1 small white onion, diced 1 clove garlic, minced 1 large carrot (approx. 150g), peeled and diced 200g mushrooms, diced 1 x 400g can cooked green lentils 1 tbsp tomato puree 1 tbsp soy sauce 1 tsp dried thyme
  • 1/2 tbsp cornflour
  • 50 g frozen peas
  • 20 minutes Stir every few minutes and if the mixture starts sticking to the pan add a little water



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