Lentil Shepherd’s Pie

Difficulty 3/5

Serves 4 • Prep. : 25 min • Cooking : 60 min. Recipe by Vegelizious.

  • -Lentil Filling:
  • -180 g celeriac
  • -180 g carrots
  • -125 g leek
  • -2 garlic cloves
  • -150 g green lentils (uncooked)
  • -2 tbsp tomato paste
  • -1 tbsp flour
  • -1 tsp smoked paprika powder
  • -2 bay leaves
  • -3 sprigs fresh thyme or 2 tsp dried thyme
  • -1 stalk fresh rosemary or 1 tsp dried rosemary
  • -750 ml vegetable stock
  • -100 ml red wine
  • -Salt & pepper
  • -Mustard-Mashed Potatoes:
  • -900 g potatoes (peeled)
  • -75 ml milk
  • -25 g butter
  • -30 g mustard “à l’ancienne” (ca. 3 tsp)
  • -Nutmeg
  • -Salt & pepper
Lentil Shepherd’s Pie

  1. 1Finely chop the leek and garlic. Peel the carrots and celeriac and cut both into cubes.
  2. 2In a large pot, heat a bit of oil over medium heat. Add the leek, garlic, celeriac, and carrots. Sauté for about 5 minutes. Add the tomato paste, stir well and cook for another minute. Stir in the green lentils, flour, bay leaves, thyme, rosemary and smoked paprika powder. Deglaze with the red wine and the vegetable stock. Bring to a boil, then reduce the heat to a simmer and cover the pot. Let it cook for about 25-30 minutes. You may need to add more water if it gets too dry. Once the lentils are cooked, remove the bay leaves and rosemary stalk. Season to taste with salt and pepper.
  3. 3While the lentil filling is cooking, place the peeled and diced potatoes in a large pot of boiling salted water. Cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the milk, butter, and mustard "à l'ancienne" to the potatoes. Mash everything together until smooth. Season to taste with salt, pepper and nutmeg.
  4. 4Preheat the oven to 200°C. Transfer the cooked lentil filling to a baking dish. Spread the mustard-mashed potatoes evenly over the filling. Bake in the preheated oven for about 20-25 minutes, or until the top is golden brown and the filling is bubbling.