Vegan Puy Lentil Shepherd’s Pie
The crisp filo top and warming lentil base make the ultimate comfort food – not just for vegans!
Serves 3-4 Total Time 50 mins
- 250g Merchant Gourmet Tomatoey French Puy & Green Lentils
- 90g whole chestnuts
- 200g chestnut puree
- 600g pumpkin/ butternut squash, peeled and cut into cubes
- 4 sheets filo pastry
- 3 tbsp vegetable oil plus extra for brushing
- 1 large onion, finely sliced
- 200ml vegetable stock
- 1 tbsp chopped rosemary
- 1 tbsp extra virgin olive oil
- Salt & pepper
- Preheat your oven to 220ºC/200ºC fan/Gas mark 7 Rack Position on upper middle shelf
- Toss the diced pumpkin with 2 tbsp oil and a pinch of salt. Roast on a low sided tray for 20 minutes.
- Put 200g of the cooked pumpkin with the chestnut puree in your liquidiser. Blend for 2-3 minutes until the puree is smooth and mousse like.
- If the puree is too thick, add hot stock 1 tbsp at a time. Season to taste.
- Get a shallow pan, add the onion and 1 tbsp of oil, cover and soften the onions for 6 minutes, then turn up the heat and fry them until golden for 4-5 minutes.
- Add the lentils, 200ml vegetable stock, chestnuts, rosemary and remaining pumpkin. Bring to the boil then take off the heat. Season to taste
- Spread into 2 small oven proof dishes. Spoon the puree into the centre of each and smooth towards the edges. Don’t worry if the puree sinks into the lentils a little.
- Lay two sheets of filo pastry on your work surface. Sprinkle them with smoked paprika. Brush all over with olive oil.
- Scrunch the pastry up into the size of the dishes. Try and keep as much of the pastry as possible off the chickpea. puree’s surface because the moisture will make it go soft
- Brush and sprinkle two more sheets of pastry. Put a second sheet of filo on top of each pie to make doubly sure that it’s crisp.
- Bake for 12-15 minutes until hot and golden.