Shepherd’s pie has been in the back of my mind for some time and last weekend I finally found the time to make it. It’s so earthy, comforting, easy and delicious.
After looking at the million recipes out there, I came up with my own version, using very basic and simple ingredients which I am sure you all have in our pantry.
250g raw lentils or 2x 400g tins.
1kg potatoes (mixed sweet and white)
3 tbsp olive oil + more for cooking
3 tbsp soy milk
1 tbsp nutritional yeast
Salt & pepper to taste
2 garlic cloves
3 celery stalks
300g chestnut mushrooms
5 tbsp tomato sauce
1 tbsp tomato pureé
Rosemary, sage & thyme for seasoning
1 tsp yeast extract (optional)
Soak the lentils for about 1 hour. Rinse and boil for 20 minutes, in a saucepan with water and a pinch of salt. Drain, and set aside. If you use canned lentils, skip this step, just drain and rinse them.
Meanwhile, peel the potatoes and boil or steam until soft. Mash them together with 3 tbsp olive oil, 3 tbsp soy milk, 1 tbsp nutritional yeast, salt and pepper. Once it looks creamy and smooth, set it aside to cool.
Roughly chop up the carrots, the onion, garlic cloves and celery stalks. Place them in a pan with some olive oil and stir-fry for 5 minutes.
Blend or finely dice the chestnut mushrooms and add these to the stir-fry. Add a bit of salt, pepper, cover with a lid and let it cook over low heat for 15 minutes, stirring from time to time.
Pour the lentils, tomato sauce, tomato pureé, some rosemary and sage, yeast extract and stir all together, cooking for 10 more minutes. If it gets too dry, add a bit of water.
Preheat the oven at 200°C. In an oven-proof dish, layer the lentil mince and top with the mashed potato. Create some nice ridges on top with a fork, sprinkle with olive oil, thyme and bake for 25 minutes. For a crunchy and golden surface, bake with the grill mode on for 5 more minutes.