This is my absolute favourite winter warmer, lentils are my main source of protein and I eat lentils of different kinds at least once weekly. For this particular recipe I use a sauce I tried once in a conscious food festival in London and loved it, this was many years ago and I have been buying it ever since. I also love the fact that is a small business of a couple who work with such a passion and bring flavours of Nigeria and Spain into the sauces which gives the perfect touch to a Shepherd's pie.
Ingredients:
LENTIL RAGU
1 tbsp olive oil
½ cup puy lentils (Follow the instructions to cook them)
1 onion, roughly chopped
1 garlic clove, chopped
1 carrots, peeled, chopped into small pieces
A couple of bay leaves
½ vegetable stock powder
1 tsp. white wine
1 Habanero chilli and tomato sauce (Zims Tribe)
A pinch of smoked-paprika
MASHED-POTATOES
4-5 big potatoes
Butter
Milk of choice
A pinch of salt
Method
First of all, peel potatoes, cut them in half or smaller, cook until soft. Mash them and then add a bit of butter (to taste) and milk of choice until the mashed potato is soft and moist.
Then, 1. Get your ingredients ready. 2. Prepare lentils by following package instruction for up to 20 minutes. (I use white wine and veggie stock for this)
3. Place oil, onion, garlic, carrot and bay leaves in a pan and stir fry. Add a pinch of salt to release flavours.
4. Simmer till onion is soft and juicy.
5. Once the lentils are cooked as per instruction, add stir fry and Zims sauce to it and simmer for 5 more minutes.
6. Preheat the oven to 200C/400F/Gas 6.
7. Spoon the lentil mixture into a pie dish and top with the mashed potatoes, either creating two layers or more (like a lasagna) with both mixtures.
8. Place the dish onto a baking sheet and bake the pie for 20-30 minutes or until potato is golden brown. You can add savoury yeast on top or sprinkle smoked-paprika (or merkén) on top.
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