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Microwave Meatless Shepherd's Pie

ingredients

serves 4
3 oz (75 g) green lentils
3 oz (75 g) red lentils
1 large onion, skinned and chopped
1 bay leaf
1 tsp (5 ml) ground cumin
salt and pepper, to taste
550 g (1 1/4 lb) potatoes, scrubbed
40 g (1 1/2 oz) polyunsaturated margarine
2/3 cup (150 ml) 1/4 pt semi-skimmed milk, plus 4 tbsp (60 ml)
2.5 ml (1/2 tsp) grated nutmeg
4 oz (100 g) parsnips, scrubbed and cut into 1 cm (1/2 inch) cubes
4 oz (100 g) cauliflower florets
4 oz (100 g) leeks, thickly sliced
2 oz (50 g) canned or frozen sweetcorn kernels
2 level tbsp plain wholemeal flour
1 tbsp (15 ml) chopped fresh parsley
chopped fresh parsley, to garnish

method

1. Place lentils in a microwave oven dish with 600 ml (1 pint) boiling water.

2. Cover, cook 100% (high) 8 - 10 minutes, stirring once.

3. Add all the vegetables (except potatoes) and seasoning.

4. Cover and cook 5 minutes at 100% (high).

5. Stand covered.

6. Put potatoes into a bowl with 75 ml (3 fl oz) water.

7. Cover, cook at 100% (high) for 8 - 10 minutes, stirring twice.

8. Mash and set aside.

9. Put margarine into a bowl and cook at 100% (high) uncovered for 45 seconds.

10. Stir in flour and cook at 100% (high) for 30 seconds.

11. Whisk in milk and cook at 100% (high) for 2 1/2 - 3 minutes, whisking twice.

12. Add with seasoning and parsley to mashed lentil mixture and place in microwave oven dish.

13. Pile the mashed potato on top of the lentil mixture, mark the top with a fork and dot with the remaining 15 g (1/2 oz) margarine.

14. Cook at 100% (high) uncovered for 8-9 minutes.

15. Garnish and serve.

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