shepherdless pie

shepherdless pie

Kit required: oven proof dish, approximately 10 inches by 6 inches with a depth of at least 2 and a half inches.


130g frozen parsnips, roasted as per packet instructions and cut into 2cm pieces
160g onion, diced
240g carrots diced
170g green lentils
2 teaspoons marmite made into a stock with approx 700ml hot water
50 ml veg oil
garlic, salt, pepper
dessertspoon of dried oregano
500g potato sliced into 3mm thick slices and par boiled for 10 mins

Serve with

240g peas


Put parsnip in the oven to roast. Meanwhile, fry onion, garlic, carrot for a few mins until browned, then add lentils, stir until oil and garlic is absorbed, then add the water, oregano and stock. Cook for 40ish mins until the lentils are soft to the tooth and have absorbed all the water and stock, add parsnips. Taste and adjust seasonings if needed, your stock may be salty enough and therefore not needed.

Fill an oven dish with your lentil and vegetable mixture. Season your potato slices, then layer them on top of the lentil mixture.

Bake for 15 mins at gas 6 until tops of potato are crispy and browned.

nutritional information

This recipe contains per meal (including side dishes):
(K)calories- 474
protein (g)- 19
fat (g)-16
sat fat (g)- 2.38
carb (g)- 68
5 a day portions- 3
fibre (g)- 15
salt (g)- 0
calcium (mg)- 94
iron (mg)- 6

The salt value excludes any you have added yourself, as each family's tastes will differ