Red Lentil, Chickpea and Red Kidney Bean Shepherds Pie

Ingredients:

  • 6 medium small potatoes
  • 2 cloves of garlic
  • 3 handfuls of red lentils
  • Big handful of chopped black olives
  • Tin of chickpeas
  • Tin of red kidney beans
  • Handful of garden peas
  • Spoonful of tomato purée
  • Dried Basil
  • Mixed herbs
  • Italian herbs
  • Dried garlic
  • Half a cup of gravy
  • Half a tea spoon of bouillon
  • Avocado spread
  • Quarter of a courgette
  • Sea salt and ground pepper
  • Sunflower oil.

Directions:

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  1. Chop your potatoes into small chunks and start boiling as well as boiling your lentils in a separate pan.
  2. Crush your garlic cloves and fry them in oil  in a wok.
  3. Once they start cooking, add your chopped, black olives to the wok.
  4. By this point, the lentils should be cooked so add them from the pan into the wok.
  5. Boil your garden peas for a few minutes, drain them and then add them to the wok.
  6. Next, drain the red kidney beans and chickpeas and add them to the mix.
  7. After that, add your chosen amount of dried basil, mixed herbs, Italian herbs and dried garlic to the wok and stir in well to bring out more taste.
  8. After doing this, the mix might be a bit dry so add in your tomato puree and gravy. However, when making the gravy mix, I added half a teaspoon of bouillon to act as a stock cube.
  9. To finalise the sauce part of the pie, grate a quarter of a courgette into the mix to thicken it and add a bit of sea salt and ground pepper.
  10. Next, once the potatoes are boiled, drain and mash them. I used Tesco’s own avocado spread as a butter substitute.
  11. Once everything is finished, pour the mix in the wok into a ceramic dish and pat the mix down until its evenly spread throughout the dish.
  12. After that, take a spoonful of sunflower oil, quarter of a spoonful of dried garlic and half a spoonful of basil, mix in a cup and dribble over the potato.
  13. Then do the same with the mashed potatoes compressing it gently on top of the mix.
  14. Next, put the dish of food into the oven for between 7-12 minutes on 220 degrees.
  15. After that, grill it for 2-3 minutes blasting it under the highest heat to make the top of the potato crunchy.
  16. Enjoy!

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