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5 from 1 vote

Sheepless Pie

Course: Main
Servings: 6 Servings
Author: Tallulah

Ingredients

  • 280 g oyster mushrooms diced
  • 200 g green beans - topped tailed and diced
  • 6-8 spring onion greens
  • 2 medium courgettes 400g, chopped
  • 3 medium carrots 200g, chopped
  • 2 low-FODMAP stock cubes 2 cups water
  • 1 can lentils 265g, rinsed and drained *
  • 1 medium fennel bulb 260g topped, tailed and sliced
  • 1 tsp garlic infused olive oil g.o.o
  • 2 tbsp brandy
  • 2 tbsp tomato puree
  • 1 tbsp grainy mustard
  • 2 tsp balsamic vinegar balso
  • 2 tbsp fresh chopped rosemary
  • For the mash
  • 4 med/large potatoes pots (700g)
  • ¼ tsp nutmeg in potato
  • 2 tsp garlic infused olive oil goo, in potato
  • 1 tsp goo to brush on top of potato
  • More nutmeg on top of potato, circa 1/4 tsp
  • Salt and black pepper to taste

Instructions

  • Preheat the oven to 175C
  • Wash and peel the potatoes then boil in a large saucepan 
  • In the meantime put 1 tsp goo, the spring onion greens and sliced fennel into a large pan on a medium-low heat and stir until browning
  • Add the chopped courgettes and diced mushrooms to the spring onion pan, and mix well, (circa 5 minutes, to allow liquid to evaporate)
  • Add the chopped carrots and diced green beans, (to the spring onion pan) mix well and turn up the heat to medium, cook until they begin to soften 
  • Add the lentils (again to the spring onion pan!), stock, tomato puree, mustard, balso, brandy and rosemary. Mix well. Simmer, lid on, whilst you finish potatoes
  • Drain and mash the potatoes. Add 1/4 tsp nutmeg and 2 tsp goo (into the pots) keep the remaining 1 tsp goo to brush on top of the mash (to help brown it) and sprinkle with 1/4 tsp extra nutmeg and freshly ground black pepper
  • Put all the veg/lentil mix into a baking dish and cover with the pots (don’t press/flatten them down as it’ll make them too dense) 
  • Bake in the oven for 45 mins. Serve immediately. 
  • Enjoy!

Notes

*If you have a big appetite this recipe can be made for 4 (large servings). However in order not to exceed your lentil allowance, if you're making this for 4, only use 184g lentils and add more diced mushroom.
Tip: I like my vegetables finely chopped for this, the consistency is then more like ‘shepherds pie.’
You can use any kind of brandy, cognac or sherry for this. I have made it with both Martell Cognac (which was on offer at my local Sainsburys) and Valdespino Jerez sherry… I actually prefer the Valdespino, but you can use whatever you like - just check to make sure it's vegan!