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For the mash topping

Nutrition: Per serving

  • kcal434
  • fat20g
  • saturates11g
  • carbs40g
  • sugars12g
  • fibre11g
    high
  • protein12g
  • salt0.97g
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Method

  • step 1

    Heat a large pan over a medium heat and dry-fry the mushrooms for 6-8 mins until they’ve released their liquid and it’s evaporated. Drizzle in half the oil and fry for a further 5 mins or until they’ve browned lightly. Remove from the pan, leaving any oil behind.

  • step 2

    Drizzle the remaining oil into the pan and tip in the onions, carrots and celery. Reduce to a medium-low heat, cover and cook for 8-10 mins, stirring every now and then, until the veg has softened but hasn’t browned.

  • step 3

    Stir in the lentils and red wine and cook for 1-2 mins until the wine has cooked off a little. Stir in the tomatoes, tomato purée, Worcestershire sauce, vinegar, soy sauce and stock plus the cooked mushrooms. Cook for 15-20 mins until the sauce has thickened.

  • step 4

    Meanwhile, bring a large pan of salted water to the boil and cook the parsnips and potatoes for 15 mins or until tender. Drain and mash until smooth then stir in the butter and milk until the butter has melted.

  • step 5

    Heat the oven to 200C/180C fan/gas 6. Tip the lentil and mushroom mix into a large ovenproof dish then spoon over the parsnip mash and scatter over the cheese. Will keep frozen. Either defrost fully then bake, or bake for an extra 20-30 mins from frozen. Bake for 20-30 mins until golden and the sauce is bubbling. Sprinkle with thyme, if you like.

Recipe from Good Food magazine, January 2025

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.8 out of 5.15 ratings

linzicarolynZLG4A1Gw

question

I don’t want to use red wine can you suggest an alternative to alcohol?

sallyshark22

The filling was delicious. Used 250g chestnut mushrooms and soaked dried porcini to make up the rest using the soaking liquid as stock. Added the soy and Worcestershire sauce

sallyshark22

Added the sauces to taste is what I was trying to say…..

jeeples28457

The mash was nice. I’ve been making lentil and mushroom shepherds pie for years and found this to be too much messing around.

michellebevan23bVvb2JVu

This was so tasty. Even my husband, a definite carnivore, really enjoyed it.

jn9r9np62w2K6-r00c

question

How long does this keep in the freezer?

dancermaid

As with most dishes, if your freezer is running at the manufacturers temperature, they'll be ok for 6mths or more. Cover the dish with a lid or foil.

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