Recipes
Puy Lentil Shepherd’s Pie
Ingredients
10 Portions
• Puy Lentils: 150g
• Crushed Garlic: 1 tsp
• Onion (finely diced/grated): 20g
• Carrot (finely diced/grated): 20g
• Celery (finely diced/grated): 20g
• Bay Leaf: 1
• Fresh Thyme: 2g
• Fresh Parsley: 2g
• Mashed Potato: 1kg
• Rapeseed Oil: Splash
• Gluten Free Gravy Powder: As needed
50 Portions
• Puy Lentils: 750g
• Crushed Garlic: 5 tsp
• Onion: 100g
• Carrot: 100g
• Celery: 100g
• Bay Leaf: 5
• Fresh Thyme: 10g
• Fresh Parsley: 10g
• Mashed Potato: 5kg
• Rapeseed Oil: Splash
• Gluten Free Gravy Powder: As needed
100 Portions
• Puy Lentils: 1.5kg
• Crushed Garlic: 10 tsp
• Onion: 200g
• Carrot: 200g
• Celery: 200g
• Bay Leaf: 10
• Fresh Thyme: 20g
• Fresh Parsley: 20g
• Mashed Potato: 10kg
• Rapeseed Oil: Splash
• Gluten Free Gravy Powder: As needed
Method
1. Simmer puy lentils in water (2cm above lentils) with bay leaf for 30 mins; do not dry out
2. In large saucepan, heat oil; fry onion, carrot, celery, and garlic on low for 10 mins
3. Add parsley and thyme, then add cooked lentils with liquid
4. Simmer for 10 mins
5. Mix gravy powder with cold water to make a paste; stir into lentil mix
6. Cook for 5 more mins until desired consistency is reached; season to taste
7. Pour into baking dish, leaving ~8cm space for mash; cool
8. Spoon mashed potato on top and bake for 30 mins until golden
Key Points
Allergens
Celery, Milk
