Lentil Shepherd's Pie
, Serves 6
Brown lentils and mushrooms simmered in a thyme-scented gravy, topped with buttery mashed potatoes and baked until golden.
| prepPreheat oven to 400°F / 200°C | |||||||||
| 5 large white potatoes, peeled and cubed | Simmer potatoes 25-30 min | Drain, mash with butter & milk | Spread filling, top with mash | Bake 400°F / 200°C, 25-30 min | Cool 10 min before serving | ||||
| 475 ml vegetable broth | |||||||||
| 950 ml water | |||||||||
| 1 generous pinch salt (for the potatoes) | |||||||||
| 55 g butter | |||||||||
| 60 ml milk, plus more as needed | |||||||||
| salt, to taste (for the mash) | |||||||||
| pepper, to taste (for the mash) | |||||||||
| 2 tablespoons olive oil | Cook onion & carrots 5-7 min | Add mushrooms, cook 3-4 min | Add garlic & thyme, cook 1 min | Stir in lentils, paste, flour, Worcestershire | Add broth & salt, simmer 35-40 min | Stir in peas, pepper; remove from heat | |||
| 1 onion, diced | |||||||||
| 2 carrots, peeled and diced | |||||||||
| 150 g mushrooms, diced | |||||||||
| 3 cloves garlic, minced | |||||||||
| 1 tablespoon dried thyme | |||||||||
| 300 g brown lentils, uncooked | |||||||||
| 2 tablespoons tomato paste | |||||||||
| 2 tablespoons flour | |||||||||
| 1 tablespoon Worcestershire sauce (optional) | |||||||||
| 1.07 L vegetable broth | |||||||||
| 1 teaspoon salt (for the filling) | |||||||||
| 135 g frozen peas | |||||||||
| black pepper, to taste (for the filling) | |||||||||
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