FABLE SHEPHERD’S PIE
Undoubtedly, one of the most comforting and heartiest meals around. An easy-to-make crowd-pleaser. Will warm hearts and bellies.
Serves 5-6
Prep time: 25 mins | Cook time: 1 hr
INGREDIENTS
2 x 180g pack of Fable, chopped
Olive oil
575g tinned lentils, drained (about 1½ x 400g tins)
1½ tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, chopped
3 small carrots, finely chopped
3 celery stalks, finely chopped
4–5 sprigs of thyme
2 bay leaves
3 tbsp tomato paste
500ml vegetable stock
180ml red wine
4 tbsp Worcestershire sauce
1½ cups flat-leaf parsley, coarsely chopped
For the mash:
1.4kg Desiree or Dutch cream potatoes, peeled and roughly chopped
150g butter, plus extra to brush on top
Salt, to taste
METHOD
Preheat the oven to 400°F/200°C.
Heat the olive oil in a cast iron pan or large saucepan. Once hot, add the onion, garlic, carrot, celery, bay leaves and thyme, and cook until the vegetables soften. Add the Fable mince and cook for a further 10 minutes.
Stir in the tomato paste, Worcestershire sauce, stock and red wine. Reduce the heat to low and simmer until the sauce begins to thicken, about 15 minutes. Add the lentils and cook for a further 10 minutes, until the sauce is thick and rich. Stir through the chopped parsley and season with salt to taste.
Meanwhile, place the chopped potatoes in a pot of cold water and bring to a boil. Cook until tender, then drain and return to the pot. Add the butter and mash until creamy. Set aside.
Transfer the Fable filling to a casserole dish (if your pan isn't oven-safe) and top with the mash. Run a fork lightly through the mash to create texture, then brush with a little extra melted butter.
Bake until the top is golden brown, about 10–15 minutes, then serve straight from the dish while it's hot.
