Lentil Shepherd's Pie Recipe
Prep Time:
10 minutes
Cook Time:
1 hour, 10 minutes
Servings:
4 Servings
Ingredients
  • 3 large baking potatoes, peeled and roughly chopped
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 2 sticks celery, chopped
  • Handful of green beans, chopped
  • 1 tablespoon tomato paste
  • ½ teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 (14-ounce) can green or brown lentils
  • 1 (14-ounce) can chopped tomatoes
  • ½ cup vegetable stock
  • ¼ cup red wine
  • Handful of grated cheese
Directions
  1. Boil a pot of water and place the potatoes in the boiling water.
  2. Simmer the potatoes for 20 minutes.
  3. Add oil to a large pan, and fry the onion until moist and translucent.
  4. Add the garlic and cook for one minute, stirring frequently.
  5. Add the carrot, celery, and green beans and fry for another couple of minutes.
  6. Add the tomato paste, rosemary, and parsley and stir thoroughly.
  7. Add the lentils, chopped tomatoes, vegetable stock, and wine.
  8. Give everything a good stir, and bring the mixture to the boil.
  9. Turn down the flame to low and simmer, covered, for 20 minutes.
  10. Mash the boiled potatoes in a separate pan, and season to taste with butter, milk, salt, and pepper if desired.
  11. Transfer the lentil mixture to an oven-proof dish.
  12. Spread the mashed potatoes on top in an even layer.
  13. Use a fork to trace a few lines across the surface of the potatoes
  14. Sprinkle the dish with cheese and bake it for 40 minutes.
  15. Top the baked shepherd's pie with fresh herbs as desired and serve.