Hello ladies and gentlemen,

it has been awhile but please forgive us as we have been away visiting our lovely family and friends in England and Lithuania and were indulging in their hospitality.

We are back now and ready to cook 🙂

So as Trevor was working and I was home I decided to make a lovely dinner for my hubby 🙂 Lentil shepherd’s pie and Orange and almond cake on the menu! Recipes and pictures for Orange and almond cake will follow in the next blog!

For this beautiful recipe you will need:

  • 400-500 g floury potatoes
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 tbsp plain flour
  • 250 ml vegetable stock or water
  • 100 g peas, fresh or frozen
  • 200 g green lentils, canned, rinsed and drained
  • 75 ml hot milk
  • 100 g Cheddar cheese
  • Salt and pepper to taste
  • Nutmeg

First of all heat the oven to 200 C

Cook the peeled potatoes in boiling salted water until soft.

Drain and mash the potatoes, stir in the hot milk and season with salt and pepper and nutmeg to taste.

Heat the oil in a pan and cook the onions for around 5 minutes.

Then add the carrot and pepper and cook until the vegetables are tender.

When they are ready dust with the flour and cook it out for a minute then add your vegetable stock or water.

Bring it to the boil, stir in the peas and lentils and season with salt and pepper.

Leave it on for a minute or two and then spoon the mixture into lightly greased dish or little ramekins for individual portions.

Top with mashed potatoe and scatter with cheese.

Bake in the middle of the oven for 30 minutes until the top is golden brown.

Enjoy everybody. This is a realy tasty recipe and healthy too if you go easy on the cheese 😉

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