Shepherd's pie

This lentil pie is a great substitute dring the festive season. It is simple to make and can feed up to 6 people.

Potatoes: You will need 3 to 4 medium size potatoes. You can adjust the number of potatoes according to how thick you want the mash to be.


Onion and garlic: Yellow onions are best for this recipe. Make sure to use fresh garlic!


Mushrooms: They bring a lot of flavour to the dish, do not skip them.


Lentils: Green lentils work best here, but they can be replaced with brown lentils if needed. Do not use coral lentils and black lentils, they are not suited for this recipe.


Red Wine: Another ingredient you shouldn't skip, letting your dish simmer in red wine elevates it!

Tomato paste: This brings a little acidity to the dish. It cannot be replaced with tomato can or fresh tomatoes.

Grated cheese: Make sure to use a dairy-free cheese if you want this recipe to be vegan! Otherwise, just use any cheese to make it vegetarian.

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Shepherd's pie recipe

Servings

6

Preparation time

5 min

Cooking
time

1 h 20

total time

1h 25

Ingredients

Instructions

Dice the onions, garlic, carottes, mushrooms and potatoes. 

In a pot with hot water, cook the lentils until soft, this usually takes 25 min. Do not drain the water

In a second pot, cook the potatoes until soft.

Pre-heat oven at 180 °C.

Once the lentils are cooked, do not drain the water. Just add to the pot, the onions, garlic, carottes, mushrooms, veggie cube, tomato paste and red wine. Let it simmer until the carottes are cooked. The mixture will thicken. Add water if it sticks to the bottom. Add salt and pepper to your liking.

Once the potatoes are cooked, mash them. You can add water to help mashing them down. Optional : Add nutmeg.

In an oven dish, pour your lentil mixture fully. Top it with the mash, spread it as a layer. Add your grated cheese and place in oven for 30 min or until golden.

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