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kirsten's bo-peep pie

This is a variation on shepherd's pie, without the sheep.

100 g puy lentils
100g orange lentils
100g quinoa seeds
2 carrots
a head of broccoli
4-5 big leaves of curly kale
1 clove of garlic
1 onion
1 dessert spoonful of tahini
2 teaspoons of turmeric
1 teaspoon of nutmeg
1 teaspoon of cumin
1 tsp kelp powder
black pepper to taste

For topping:
1 tbsp coconut oil
rice milk
a little turmeric and nutmeg to taste
or use one of the other mash recipes on this website

1. Chop potatoes (or whatever vegetable you're using for the mash) into smallish cubes and put onto boil or steam.

1. Add lentils and quinoa to a separate pan, cover with water, bring to boil and simmer.

2. Chop carrot into small pieces and add.

3. Slice onion and add.

4. Chop broccoli, slice kale into thin strips, and add.

5. When nearly cooked, add chopped garlic, black pepper, turmeric, nutmeg, cumin and kelp.

6. When cooked, turn off the heat, and stir in tahini to thicken the liquid and give the mixture a good "shepherd's pie" consistency.

7. Mash potatoes with the coconut oil, rice milk, turmeric and nutmeg.

8. Spoon lentil mixture into a casserole dish and top with the mash.

9. Bake in a fairly hot oven until the mash starts to brown, and then serve.

Contributed by:
Kirsten Chick (formerly Santry)

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