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Lentil Shepherd'less Pie with BOL

Lentil Shepherd'less Pie with BOL
Lentil Shepherd'less Pie with BOL

This is our delicious recreation of BOL's Ultimate Lentil Shepherd'less Pie which is available in their new range! The dinner box range is fantastic and is 95% plastic free!

Ingredients
Method

Ingredients

For the filling

  • 2 tbsp rapeseed oil
  • 1 red onion
  • 2 cloves garlic
  • 1 carrot
  • 1 sprig rosemary
  • 10g parsley
  • 2 tbsp white wine vinegar
  • 2 tbsp tomato puree
  • 1 tbsp marmite
  • 1 tsp brown sugar
  • 500g passata
  • 100g green lentils
  • 100g black eyed beans
  • 100g beluga lentils
  • 100g pinto beans
  • Salt and pepper to taste

For the topping

  • 1kg potatoes
  • 1 litre vegetable stock
  • 4 tbsp rapeseed oil
  • 4 cloves garlic
  • 2 tbsp wholegrain mustard
  • 100g red quinoa

Method

  1. 1.

    You will need..

    Preheat oven to 180*C | Lasagne dish | 1 large high sided frying pan | 1 large saucepan | Grater | Fine Grater | Vegetable peeler | Boil the kettle | Spiralizer

  2. 2.

    First, make the filling | Peel and dice the red onion | Peel and grate the garlic | Trim and grate the carrot | Pick and finely slice the rosemary | Pick the parsley and finely slice the stalks

  3. 3.

    Warm the rapeseed oil over a medium heat, add the red onions and stir for 4-5 minutes | Add the garlic and stir for 1 minute | Add the rosemary, parsley and stir for 2 minutes | Add the carrot and stir for 2- 3 minutes | Turn the heat down and add the white wine vinegar, tomato puree, marmite, brown sugar and stir for 1 minute to combine | Pour the passata into the pan, stir to combine, turn the heat up to a very gentle simmer and add the lentils, black eyed beans, beluga lentils, pinto beans and fold them into the sauce for 2 minutes | Taste the sauce, season to perfection with salt and pepper and set to one side

  4. 4.

    Now make the topping | Slice the potatoes into ½ cm slices | Place the slices in a large saucepan, cover with cold water, add the vegetable stock | Bring the water to the boil | When the water starts bubbling, carefully drain the potato slices into a colander and leave to steam dry | Warm the rapeseed oil in a frying pan over a medium-low heat, add the garlic, wholegrain mustard and stir for 1 minute - be careful not to brown the garlic | Add the red quinoa to the pan and fold it into the oil | Add the potato to the pan and carefully mix the slices around in the flavoured quinoa oil, being careful not to break them

  5. 5.

    Now build the pie | Pour the filling into the bottom of the lasagne dish and spread it in with the back of a wooden spoon | Carefully layer the slices of potato over the top of the filling in a decorative fashion | Cover the lasagne dish with foil, place in the oven and bake for 30 minutes | Take the dish out of the oven remove the foil, return the dish to the oven and bake for a further 15 minutes to crisp the potato

  6. 6.

    Whilst the shepherd’s pie is baking, prepare the vegetables | Peel and spiralise the beetroot, add to a pan of boiling water and blanche for 2-3 minutes | Remove from the water, place on some kitchen roll and leave to dry

  7. 7.

    Boil the kettle | Trim, destalk and roughly shred the spring greens | Finely slice the spring onions | Peel and grate the garlic | Warm the rapeseed oil in the pan, add the spring onions and stir for 1 minute | Add the garlic and stir for another minute | Add the chilli flakes, stir to combine and set the pan to one side | Pour the boiling water from the kettle into a separate saucepan, add the greens, blanche for 30 seconds, remove the pan from the heat, drain the greens into a colander and toss to dry | Add the greens to the pan with the flavoured oil and fold to combine | Season lightly with salt and pepper

  8. 8.

    Take the Shepherd’s Pie out of the oven, cut into slices and plate up | Dress the plates with the spring greens, beetroot and serve immediately