Hearty Lentil and Mushroom Shepherd's Pie with Root Vegetable Mash
Shepherd's pie filling made by browning onion, carrots, celery, mushrooms, and garlic with lentils and stock, finished with a root vegetable mash of sweet potato and parsnip.
- 150 g green or brown lentils
- 200 g chestnut mushrooms
- 1 medium onion
- 1 medium carrots
- 1 stalk celery stalks
- 2 cloves garlic cloves
- 2 tbsp vegetable oil
- 500 ml vegetable stock
- 1 tbsp tomato puree
- 1 tsp dried thyme
- 1 tbsp Worcestershire sauce (vegetarian)
- 200 g sweet potato
- 150 g parsnip
- 25 g butter
- 50 ml milk
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse the lentils thoroughly.
- Step 2
Finely chop the onion, carrots, and celery. Slice the mushrooms. Mince the garlic.
- Step 3
Heat the vegetable oil in a large saucepan or ovenproof dish over medium heat.
- Step 4
Add the chopped onion, carrots, and celery and cook for 8-10 minutes until softened.
- Step 5
Add the sliced mushrooms and cook for another 5-7 minutes until they release their liquid and start to brown.
- Step 6
Stir in the minced garlic and cook for 1 minute until fragrant.
- Step 7
Add the tomato puree and cook for 1 minute, stirring.
- Step 8
Stir in the rinsed lentils, vegetable stock, dried thyme, and vegetarian Worcestershire sauce.
- Step 9
Bring to a simmer, then reduce the heat, cover, and cook for 25-30 minutes, or until the lentils are tender and the sauce has thickened.
- Step 10
While the lentil mixture is simmering, prepare the mash. Peel and chop the sweet potato and parsnip into equal-sized chunks.
- Step 11
Boil the sweet potato and parsnip in lightly salted water for 15-20 minutes, or until very tender.
- Step 12
Drain well and return to the pan. Add the butter and milk.
- Step 13
Mash until smooth and creamy. Season with salt and black pepper to taste.
- Step 14
Preheat your grill (broiler) to medium-high.
- Step 15
Spoon the lentil and mushroom filling into a shallow ovenproof dish (if not already cooked in one).
- Step 16
Spoon the root vegetable mash evenly over the top of the filling.
- Step 17
Roughly fork the surface of the mash to create texture.
- Step 18
Grill for 5-8 minutes, or until the top of the mash is golden brown and slightly crisp.
- Step 19
Let stand for a few minutes before serving.
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