Lentil "Shepherd's" Pie

Rebeka Bergin Rebeka Bergin

    Heat 1 Tablespoon of Olive Oil in a pot over medium heat, then add the Onion, Carrot, and Celery and sauté for 3 minutes, until the onion softens. Add the Garlic and sauté for another 30 seconds, then add the Tomato Purée, Green Lentils, Mushrooms, Vegetable Stock, Bay Leaf, Dried Thyme, and season with a pinch of Sea Salt & Black Pepper. Bring the pot to the boil, then reduce the heat, cover, and simmer for 35-40 minutes, until the lentils are tender. Stir occasionally and add more water if it starts to stick.

    While the lentil mixture is cooking, bring a pot of slightly salted water to the boil and then cook the Sweet Potatoes and White Potatoes (around 20-25 minutes).

    Preheat your oven to 180℃/Gas Mark 4, then drain the potatoes, season them with Sea Salt & Black Pepper, and mash them together with the Butter and Milk.

    Remove the Bay Leaf, then spoon the cooked lentil mixture into a large baking dish (or smaller, individual dishes). Spread the mashed potatoes over the top and score it with a fork. Bake the pie in the oven on the middle shelf for about 25 minutes (until the potato turns golden brown), then let it rest for 15 minutes before serving.

    *Make this recipe 100% plant-based by swapping the butter and cow’s milk for your favourite dairy-free alternatives.

    *Always check the packaging on vegetable stock and stock pots/cubes if you are gluten intolerant and or vegan as some brands contain wheat flour and ingredients derived from animals.

Article ID,18326978617,Servings,4,Paper Link,https://paper.dropbox.com/doc/Lentil-Shepherds-Pie--Aa6SJ5p28oYxt43eSWCPu_IgAg-e6wUOgp7wKrloYwaVEHBA
Allergens,Nut-Free,Soy-Free,Gluten Free,Egg-Free,Seafood-Free
Suitability,Fat-Loss,Gluten Free,Vegetarian,Vegan

Onion,1 Large,chopped
Celery,1 Stalk,chopped
Carrot,1 Large,chopped
Olive Oil,1 Tablespoon
Garlic,3 cloves ,minced
Tomato Purée,1 Tablespoon
Green Lentils (dry),¾ Cup,rinsed thoroughly
Button Mushrooms,200g ,sliced
Sweet Potato,400g,peeled & chopped
White Potato,400g,peeled & chopped
Vegetable Stock*,2 Cups
Butter*,2 Tablespoons
Milk*,2 Tablespoons
Bay Leaf,1
Dired Thyme,1 Teaspoon
Sea Salt & Black Pepper,To Taste
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.