By Mrs Tombs (Catering Manager)

January is often a time when many people choose to try a more plant-based diet, so I thought I would share one of our much-loved vegan dishes from the current menu cycle. This vegan lentil and potato pie is a comforting winter warmer, full of wholesome ingredients and perfect for refuelling after the indulgence of the festive season.

Vegan Lentil Shepherd’s Pie (Puy Style)
Serves 4 to 6

Ingredients

For the lentil and vegetable filling

• 150 g puy style lentils
• 100 g red split peas
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 leeks, sliced
• 3 cloves of garlic, minced
• 1 to 2 tablespoons tomato purée
• 1 to 2 teaspoons mixed herbs
• 2 tablespoons gravy granules, or to taste
• Salt and black pepper
• Oil for cooking
• Water or vegetable stock made with gravy granules

For the mash topping

• 800 g to 1 kg potatoes, peeled and chopped
• Salt
• A splash of cooking water or olive oil for mashing

 Method

1. Rinse the puy lentils and red split peas. Add each to a separate saucepan with plenty of water. Bring to the boil, then reduce to a simmer. The red split peas will need around 15 to 20 minutes and the puy lentils around 25 to 30 minutes. Cook until tender but not mushy.
2. Drain both and set aside.
3. Heat the oil in a large pan over a medium heat. Add the onion and leeks and cook for about 5 minutes until softened.
4. Stir in the carrots and celery and cook for a further 5 to 7 minutes.
5. Add the garlic and mixed herbs and cook for 1 minute.
6. Stir in the tomato purée and cook for 2 minutes to deepen the flavour, then add the cooked lentils and split peas.
7. Dissolve the gravy granules in around 400 ml of hot water and pour into the pan. Simmer gently for 10 to 15 minutes until thick and rich.
8. Meanwhile, boil the potatoes in salted water until tender, about 15 to 20 minutes.
9. Drain the potatoes and mash until smooth. Add a splash of cooking water or olive oil if needed and season to taste.
10. Preheat the oven to 200°C or 180°C fan.
11. Spoon the lentil filling into a baking dish and top evenly with the mashed potato. Use a fork to create peaks in the mash, which will crisp up nicely in the oven.
12. Bake for 25 to 30 minutes until golden and bubbling.

Once out of the oven, allow the pie to rest for 5 to 10 minutes. This helps it cool slightly and firm up, making it easier to serve. This dish also freezes very well, making it ideal for batch cooking.