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• Lentil shepherds pie with colcannon topping

I'm 37 weeks pregnant, and I'm spending these final weeks cooking meals that freeze well so we've got plenty of quick easy food on hand to survive those first crazy weeks after the baby arrives. I doubled the lentil filling for this pie and froze half of it - it'll work great as another pie filling, or just reheated and served with rice. <br /> <br />Before I became a vegetarian I actually hated the traditional shepherds pie made with minced lamb (I remember staring at the school dinner version, getting cold and congealed on my plate as the dinner ladies encouraged me to try 'just one more bite' - my 6 year old self was not impressed - trust school dinners to turn you off a dish for life). <br />But then I became vegetarian, and this lentil version became a bit of a winter staple dish in our house. It does use loads of pans, so be prepared for lots of dish washing, but if you double up the recipe, you'll have another meal for another day, so it's worth it. <br />I've used Marmite as a flavoring - it's British and a bit of an acquired taste - I've yet to meet a non British person who actually likes it on toast with butter (which is how most people eat it). But even if you're not a fan of it on toast, it really does work as a flavoring in a dish like this - it gives a salty, meatiness that the filling needs (not to mention lots of great B vitamins, which veggie food is often lacking in). <br />The mashed potato topping became colcannon just by adding some sautéed cabbage - I like to make the topping more interesting and along with leaving the potatoes un-peeled, the cabbage works really well. <br />

Oct. 1, 2021, 11:49 a.m.

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