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Shepherd's Pie with Lentils

Preparation and Cooking time:

You will need:

Lamb Brand Potato Mash 1 sachet (120g)

Lamb Brand Green Lentils 200g

Lamb Brand Mixed Herbs 1tsp

Lamb Brand Corn Flour 1tbs

Corn Kernels 100g

Minced Chicken 500g

Tomato paste 2 tbs, (kunserva)

White Wine 1/2  cup

Onion 1, chopped

Frozen Whole Peas 100g

Chicken Stock 1 cup

Water 2 tbs

Olive Oil 1tbs

All you have to do:

Soak the whole peas for a minimum of 5 hours or overnight, changing the water from time to time. Rinse, add to small pot, cover with water and cook over a medium heat until peas are soft. Heat oil in a pan, add onion and cook, stirring until soft. Add chicken mince and cook well. Wash lentils thoroughly and add to pan while adding stock, wine, herbs and tomato paste. Bring to the boil and cook until lentils are soft. Add peas and corn and simmer for 5 minutes.

Stir in blended corn flour and water, stir over high heat until mixture boils and thickens.

Spoon mixture into a greased ovenproof dish, prepare the potato mash according to packet instructions and spread over mince and lentil mixture.

Bake in a pre-heated oven 180°C/Gas Mark 4 for approximately 30 minutes or until mash is lightly browned and pie is piping hot.