Hearty Lentil & Root Vegetable Shepherd's Pie
Shepherd's pie filling made by simmering brown lentils with vegetable stock, thyme, bay leaf, and softened veg under mash.
- 150 g brown lentils
- 400 ml vegetable stock
- 1 medium onion
- 2 medium carrots
- 2 celery stalks
- 2 garlic cloves
- 2 tbsp tomato puree
- 1 tsp dried thyme
- 1 bay leaf
- 300 g potatoes
- 150 g parsnips
- 25 g butter
- 50 ml milk
- 1 tbsp olive oil
- salt
- black pepper
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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 200°C (180°C fan/Gas Mark 6).
- Step 2
Peel and chop the potatoes and parsnips into equal-sized chunks. Place in a saucepan, cover with cold water, add a pinch of salt, and bring to the boil. Cook for 15-20 minutes until tender.
- Step 3
While the vegetables are boiling, finely chop the onion, carrots, and celery. Mince the garlic.
- Step 4
Heat the olive oil in an ovenproof frying pan or saucepan over a medium heat. Add the chopped onion, carrots, and celery and cook for 8-10 minutes until softened.
- Step 5
Add the minced garlic and tomato puree to the pan and cook for another minute until fragrant.
- Step 6
Stir in the brown lentils, vegetable stock, dried thyme, and bay leaf. Bring to a simmer, then reduce the heat, cover, and cook for 20-25 minutes, or until the lentils are tender and the liquid has mostly been absorbed.
- Step 7
Remove the bay leaf from the lentil mixture.
- Step 8
Drain the cooked potatoes and parsnips. Mash them with the butter and milk until smooth. Season with salt and pepper.
- Step 9
Spoon the mashed root vegetables evenly over the lentil mixture in the ovenproof dish.
- Step 10
Place the dish in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
- Step 11
Let it stand for a few minutes before serving.
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