Shepherd's Pie with Lentils

Main Dishes | British cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Shepherd's Pie with Lentils

Ingredients

Salad Potatoes - 2 lbs
Parsnip - 6 pieces
Soy Vanilla Milk - 8 fl oz
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 4 tablespoons
Onion - 1 piece
Garlic - 3 cloves
Turnips - 2 pieces
Celery stalk - 2 pieces
Fresh Mushrooms - 6 oz
Lentils - 12 fl oz
Dried Rosemary - 1 teaspoon
Chicken Broth - 8 fl oz
Black Cumin (Cumin) - ¼ teaspoon

Step by Step guide

Step 1

Transfer the potatoes and parsnip to a large pot, cover with cold water, and add salt. Bring to a boil, then reduce the heat and simmer for about 25–30 minutes, or until the vegetables are tender. Drain the water, add 160 ml of milk, 2 tablespoons of oil, salt, and pepper to taste. Mash the potatoes and parsnip thoroughly, and add more milk if needed. Set aside.

Step 2

While the potatoes are cooking, place a pot with 360 ml of lentils covered with 720 ml of water over heat and bring to a boil. Then reduce the heat and simmer until the lentils absorb all the liquid and become tender (about 30–35 minutes). Set aside.

Step 3

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the onion and garlic, cooking for about 10 minutes until the mixture becomes fragrant and golden.

Step 4

Add the carrots and celery, cooking until soft (about 8 minutes).

Step 5

Add the mushrooms and cook for another 3 minutes before adding the lentils, rosemary, cumin, and broth.

Step 6

Reduce the heat, mix the mixture thoroughly, and add a bit more liquid if necessary — the mixture should be slightly runny, with not much broth at the bottom. Once everything is heated through, stir again and season with salt and pepper to taste.

Step 7

Preheat the oven to 338°F. In a baking dish, layer the lentil-vegetable mixture, then spread the potato mixture on top. Bake for 20 minutes, or until the potatoes are browned. Sprinkle with more rosemary if desired, and serve.