Dinner · British
Lentil shepherd's pie
A hearty lentil and vegetable filling topped with creamy mashed potato and baked until golden.
- Serves
- 4
- Prep
- 20 min
- Cook
- 45 min
- Total
- 1 h 5 min
- Vegetarian here means no meat, poultry, fish or shellfish.
Ingredients
For 4 servings- 800 g russet potatoes, peeled and cubed
- 60 ml whole milk
- 2 tbsp butter
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 250 g green lentils, cooked
- 300 ml vegetable broth
- 1 tsp dried thyme
- 80 g frozen peas
Method
Boil the potatoes for 15 minutes until tender, then drain and mash with the milk and butter until smooth.
Preheat the oven to 200C (400F).
Heat the olive oil in a skillet over medium heat and cook the onion and carrots for 7 minutes until softened.
Add the garlic and tomato paste and cook for 1 minute, then stir in the lentils, vegetable broth, and thyme.
Simmer for 8 minutes until thickened, then stir in the peas.
Transfer the filling to a baking dish, top evenly with mashed potato, and bake for 20 minutes until golden.