Hearty Lentil & Mushroom Shepherd's Pie with Root Vegetable Mash
Shepherd's pie filling of simmered lentils and vegetable stock with sautéed onion, carrot and celery, mushrooms, tomato puree, chopped tomatoes, thyme and bay leaf, topped with root vegetable mash.
- 100 g Green or brown lentils
- 500 ml Vegetable stock
- 1 tbsp Olive oil
- 1 medium Onion
- 1 medium Carrot
- 1 stalk Celery stick
- 2 cloves Garlic cloves
- 200 g Chestnut mushrooms
- 1 tbsp Tomato puree
- 200 g Tinned chopped tomatoes
- ½ tsp Dried thyme
- 1 leaf Bay leaf
- 300 g Potatoes (e.g., Maris Piper)
- 150 g Sweet potato
- 20 g Butter
- 50 ml Milk
- ½ tsp Salt
- ¼ tsp Black pepper
- 5 g Fresh parsley (for garnish, optional)
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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
Preheat your oven to 190°C (170°C fan/Gas Mark 5).
- Step 2
Rinse the lentils thoroughly. Place them in a saucepan with 300ml of the vegetable stock. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender. Drain any excess liquid.
- Step 3
While lentils cook, prepare the filling. Heat the olive oil in a large oven-safe frying pan or casserole dish over medium heat.
- Step 4
Finely chop the onion, carrot, and celery. Add them to the pan and sauté for 5-7 minutes until softened.
- Step 5
Mince the garlic and slice the mushrooms. Add them to the pan and cook for another 5-7 minutes until the mushrooms have softened and released their liquid.
- Step 6
Stir in the tomato puree, tinned chopped tomatoes, dried thyme, and bay leaf. Add the cooked lentils and the remaining 200ml of vegetable stock. Bring to a simmer, then reduce heat and cook gently for 10-15 minutes, allowing the sauce to thicken.
- Step 7
While the filling simmers, prepare the mash. Peel and chop the potatoes and sweet potato into 2cm cubes. Place them in a saucepan of salted boiling water and cook for 15-20 minutes, or until very tender.
- Step 8
Drain the potatoes and sweet potato thoroughly. Return them to the hot pan. Add the butter and milk, then mash until smooth and creamy. Season with salt and black pepper to taste.
- Step 9
Remove the bay leaf from the lentil and mushroom filling. Taste and adjust seasoning if needed.
- Step 10
Spoon the lentil and mushroom mixture into an oven-safe dish (if not already using one). Carefully spread the root vegetable mash evenly over the top of the filling.
- Step 11
Use a fork to create a decorative pattern on the mash, which will help it crisp up.
- Step 12
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbling. If the top isn't browning enough, you can finish it under the grill for a few minutes (watch carefully!).
- Step 13
Garnish with fresh parsley, if using, and serve hot.
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