Ingredient and Portion
Sheperdless Pie
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A simplified version of Sheperd's Pie without mashed potatoes but a creamy polenta topping instead.
From the brand new BBC series, "Rachel Khoo's Kitchen Notebook: London".
From the brand new BBC series, "Rachel Khoo's Kitchen Notebook: London".
Average
75 mins
200g lentils (puy or beluga are the best)
1 lapsang sonchong tea bag
1 onion
1 carrot
8 mushrooms
10 cherry tomatoes
1 tbsp sweet smoky paprika
2 tbsps tomato paste
2 tsps marmite
1 tbsps rapeseed oil
salt pepper
Creamy polenta topping:
200g Polenta
600ml Vegetable stock
1 tbsps finely chopped fresh thyme
1 tbsp finely chopped fresh parsley
1 tbsp extra virgin olive oil
1 lapsang sonchong tea bag
1 onion
1 carrot
8 mushrooms
10 cherry tomatoes
1 tbsp sweet smoky paprika
2 tbsps tomato paste
2 tsps marmite
1 tbsps rapeseed oil
salt pepper
Creamy polenta topping:
200g Polenta
600ml Vegetable stock
1 tbsps finely chopped fresh thyme
1 tbsp finely chopped fresh parsley
1 tbsp extra virgin olive oil
Method
1. Cover the lentils in plenty of cold water (approx. 1l) and bring to the boil with the tea. Leave to simmer. Cook for 20 to 25 minutes or until al dente.
2. Drain the lentils but save 200ml of the cooking liquid.
3. Meanwhile, peel and finely chop the onions. Finely chop the tomatoes. Roughly chop the mushrooms. Peel and cube the carrot into small dice.
4. Add the oil to a large frying pan and add the carrots, tomatoes, paprika and onion. Fry gently until the onion is translucent (takes about 10 minutes).
5. Add the cooked lentils with the 200ml of the lentil cooking liquid, mushrooms, tomato paste and marmite. Stir until the marmite and tomato paste has dissolved. Taste and season with salt and pepper. Take off the heat and cover while making the polenta.
6. To make the polenta, bring the vegetable stock and herbs to a boil.
7. Measure out the polenta and oil.
8. When the stock is boiling, add the polenta in a slow stream. Stir until the mixture thickens and bubbles, which only takes a couple of minutes. Take off the heat and taste for seasoning. Pour the filling into a deep baking dish 26 x 20 cm and spread on top of the pie.
9. Optional: use a fork to make lines on the top, this helps get some extra crispiness.
10. Place under a preheated grill for 5 minutes or until the top crisps up.
2. Drain the lentils but save 200ml of the cooking liquid.
3. Meanwhile, peel and finely chop the onions. Finely chop the tomatoes. Roughly chop the mushrooms. Peel and cube the carrot into small dice.
4. Add the oil to a large frying pan and add the carrots, tomatoes, paprika and onion. Fry gently until the onion is translucent (takes about 10 minutes).
5. Add the cooked lentils with the 200ml of the lentil cooking liquid, mushrooms, tomato paste and marmite. Stir until the marmite and tomato paste has dissolved. Taste and season with salt and pepper. Take off the heat and cover while making the polenta.
6. To make the polenta, bring the vegetable stock and herbs to a boil.
7. Measure out the polenta and oil.
8. When the stock is boiling, add the polenta in a slow stream. Stir until the mixture thickens and bubbles, which only takes a couple of minutes. Take off the heat and taste for seasoning. Pour the filling into a deep baking dish 26 x 20 cm and spread on top of the pie.
9. Optional: use a fork to make lines on the top, this helps get some extra crispiness.
10. Place under a preheated grill for 5 minutes or until the top crisps up.
Tips
Tricks with polenta:
Stir constantly with a wooden spoon to prevent lumps building up.
If you feel like it is thickening to quickly, remove from the heat and beat very hard.
Get ahead:
The filling can be made a couple of days in advance or frozen in an airtight container. It’s best to make the polenta just before serving as it will hard and no longer be creamy if left to sit for a long time.
If you’re short on time you can use already cooked lentils (although I always find they’re a little too mushy).
Stir constantly with a wooden spoon to prevent lumps building up.
If you feel like it is thickening to quickly, remove from the heat and beat very hard.
Get ahead:
The filling can be made a couple of days in advance or frozen in an airtight container. It’s best to make the polenta just before serving as it will hard and no longer be creamy if left to sit for a long time.
If you’re short on time you can use already cooked lentils (although I always find they’re a little too mushy).
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