Lentil Shepherd's Pie

Ingredients · per serving

• 350 g Floury potatoes
• 250 ml Vegetable stock
• 60 g Frozen peas
• 1 tbsp Light soy sauce
• 80 g Carrot
• 30 g Celery
• to taste Black pepper
• 2 cloves Garlic
• 1.5 tbsp Olive oil
• ½ tsp Dried rosemary
• 25 g Butter
• 1 tsp Cornflour
• 1 tbsp Tomato paste
• ½ tsp Dried thyme
• to taste Salt
• 240 g Tinned green or brown lentils
• 3 tbsp Whole milk
• 1 onion Onion

Instructions

1. Peel and chop the potatoes into 3cm chunks. Add to a pot of cold salted water. Bring to a boil. Cook 15 min until fork-tender. Drain.
2. Mash hot with butter, milk, salt, pepper. Should be smooth and creamy. Set aside.
3. Meanwhile, make the filling: heat 1.5 tbsp olive oil in a frying pan. Add chopped onion, diced carrot, and celery. Cook 6 min.
4. Add minced garlic, tomato paste, dried rosemary, and dried thyme. Stir 1 min.
5. Add the drained lentils, vegetable stock, soy sauce (or Worcestershire), and frozen peas. Stir.
6. Simmer uncovered 8 min until thick — should be saucy but not soupy.
7. Whisk the cornflour with 1 tbsp cold water in a tiny bowl. Stir into the pan. Cook 1 min until glossy and thick.
8. Taste — adjust salt and pepper.
9. Preheat oven to 200°C (180°C fan).
10. Spoon the filling into a small baking dish. Top with the mash. Fork over the top to make ridges (these go golden in the oven).
11. Bake 20 min until the top is golden and the filling is bubbling at the edges.
12. Rest 5 min. Serve with peas or green veg.

Cook mode lives in the app

Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.