The Shepherd’s Star


Sorry, faithful Anxious-Watchers, for the lack of posts.  I got a new job and everything went a bit frantic whilst I undertook my first task, which was to clear out a pit of  metaphorical venomous vipers.  The Project is now (mostly) viper-free (I can HEAR you slither, you little bastard.  I’m cooomminngg for yoouuu……).

In the meantime I finally bit the bullet that there is more of Anxious Cook than is really healthy, so I womaned-up and joined Slenderiser’s Globe, a nice shiny corporate dieting system which boils down to the usual list of minimal sugar, minimal fats, minimal processed food and minimal bread / dairy fats.  And lots and lots of vegetables (well that part I can get behind at least).

Still experimenting with the finer points of the system at the moment, but this lentil shepherd’s pie recipe was actually pretty economic, tasty, and shepherdy.  Baaaa.  And of course if you’re not dieting, you can add as much cheese and marge to the mash as you want 🙂 .


  • Low calorie cooking spray
    1 carrot, diced
    1 medium onion, chopped
    3 garlic cloves, minced
  • Couple of large flat mushrooms, chopped (optional, if you’re taking said pie over to your sister’s and she hates mushrooms)
  • Red lentils
    Veg stock
    Tinned chopped tomatoes
  • Tablespoon tomato puree
    Frozen peas (optional)
    Dash of any one of these three: soy sauce / tabasco / Worcestershire sauce
    Salt and pepper
    Cooking potatoes diced.  Alternatively try a sweet potato/potato mix for variety
Set a pain of salted water to boil, then add the chopped potatoes.  Boil till soft and mashable, then drain and mash.  Add a little black pepper.
Spray a wok with cooking spray, and cook the onion, garlic, carrot until the garlic and onion are fragrant. Add the mushrooms (if used) for a minute or so more.
Add red lentils, and hot veg stock, the tomatoes and puree, plus salt and pepper and the dash of Whatever you’re using.
Put the lid on and simmer for 20 minutes/until lentils are soft.
Pour the lentil mix into a casserole dish and top with mash.
Turn on the oven grill to medium hot, and stick the casserole dish under it for 5-10 mins.
Serve hot, with green veg on the side.

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