Shepherds' Lentil Pie
Melissa Bartlett
This recipe comes from the most random book on earth - The Bean Book by The Essential Rose Elliot - that my mom picked up for free from the Brampton Public Library discard bin. It features a whole whack of war-time recipes by a cheery and totally out of touch British woman and all, of course, featuring beans or other legumes. Lest we judge books by covers though, I’ll share that it’s become one of my favourite cookbooks, and this recipe is one of my favourites within. -Kate Keilty
ingredients
- 1 large can of continental lentils (8 oz? 16 oz? get the one that you can’t fit your hand around but isn’t the size of your head)
- 1 large onion, peeled and chopped
- 1 clove garlic, crushed
- 1 stick celery, chopped
- 1 large carrot, peeled and diced
- 4 oz (125 g) mushrooms, wiped and chopped
- 2 tablespoons margarine
- 1/2 teaspoon thyme
- 1/2 teaspoon marjoram
- 1 blob of ketchup (book calls for 1 tablespoon tomato puree but I prefer a 2-tablespoon squeeze of the good stuff)
- sea salt
- freshly ground black pepper
- 1 1/2 lb (700 g creamy mashed potato OR, even better, combo of mashed sweet potato and regular potato)
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