Lentil Shepherd's Pie with Herby Mashed Potatoes
Warm up with this hearty and comforting dish as the days get colder. Creamy mashed potatoes with a richly spiced lentil base mean you will never miss ...the meat in this plant-based take on the classic. Leaving the potato skins in the mash adds a nice element of texture and also increases the fibre content. Read more Warm up with this hearty and comforting dish as the days get colder. Creamy mashed potatoes with a richly spiced lentil base mean you will never miss the meat in this plant-based take on the classic. Leaving the potato skins in the mash adds a nice element of texture and also increases the fibre content.
points
protein
fibre
vegetables
points
protein
fibre
vegetables
NUTRITION PER SERVING (Read more)
Notes
Using a food processor to chop the carrots, onions and celery will give you more of a mince-like texture and result in a ‘meatier’ pie. If you don’t have one just chop very finely with a kitchen knife.
Freezing Instructions: The pie can be frozen, before baking, for up to 3 months. Allow to defrost overnight in the refrigerator and then let sit on the counter for 30 minutes to lose its fridge chill before baking as usual. (You may need to add several minutes on to the cooking time).
Alternatives:
white onion - red onion, shallots, leeks
tamari - soy sauce
plant-based milk - dairy milk
points
protein
fibre
vegetables
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan.
Heat the olive oil (for the lentils) in a large heavy-bottomed pan over medium-high heat. Add the onions, celery and carrots with a sprinkle of salt and pepper. Cook, stirring often, for 7-8 minutes until softened, darkened and reduced.
Add the garlic, tomato puree, paprika and thyme and cook for 2-3 minutes, until darkened.
Add the tamari, bay leaf, lentils and vegetable stock. Bring to a simmer and cook for 20-25 minutes until the lentils are tender and have absorbed most of the liquid. Adjust seasoning to taste.
While the lentils are simmering place the potatoes in a saucepan and cover with cold water. Add a sprinkle of salt and place over medium heat. Bring to a simmer and cook for 17-20 minutes, until tender. Drain well. Allow the potatoes to sit in the colander for several minutes to steam. The drier your potatoes at this stage, the creamier your mash will be.
While the potatoes are draining place the pan back over the heat. Add the olive oil with the milk. Heat for 2-3 minutes, just until shivering but do not let it bubble.
Turn off the heat and place the cooked potatoes back into the pan. Mash until creamy. Stir through the basil and add salt and pepper to taste. Don’t worry if it appears wet - potatoes absorb a lot of liquid and they will dry out further in the oven.
Pour the lentils into a 24x30x5cm baking dish and top with the mashed potatoes. Bake for 30-35 minutes, until golden brown and bubbling. Allow to cool for 5 minutes before serving.
Notes
Using a food processor to chop the carrots, onions and celery will give you more of a mince-like texture and result in a ‘meatier’ pie. If you don’t have one just chop very finely with a kitchen knife.
Freezing Instructions: The pie can be frozen, before baking, for up to 3 months. Allow to defrost overnight in the refrigerator and then let sit on the counter for 30 minutes to lose its fridge chill before baking as usual. (You may need to add several minutes on to the cooking time).
Alternatives:
white onion - red onion, shallots, leeks
tamari - soy sauce
plant-based milk - dairy milk
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