Beef and Lentil Shepherd’s Pie


8-10 medium potatoes
150ml milk (To mash the potatoes with)
250g Minced Beef
1 onion, peeled and chopped in small pieces
3 mugs mixed frozen vegetables
200g red lentils
Black pepper
1 tbsp rapeseed oil
1 low salt stock cube
1 tbsp tomato puree



In a large saucepan of boiling water, cook the potatoes. Drain and mash together with the milk.

Heat oven to 180°C /gas 4.

Heat the oil in a large saucepan & fry the beef for 5 mins until browned.

Stir in the tomato purée and add black pepper.

Cook for a few mins, and then add the lentils and stock. Simmer for 15 mins, then stir in the frozen vegetables and simmer for another 5 mins.

Spoon the mince into a large ovenproof dish, about 30 x 20cm, and spoon the mash over the top. Bake until golden, about 20 – 30 mins.