Hearty Puy Lentil and Root Vegetable Shepherd's Pie
Puy lentils and diced root vegetables simmered with vegetable stock, tomato puree, Worcestershire and thyme, topped with buttery mash.
- 150 g Puy lentils
- 200 g Carrots
- 2 sticks Celery sticks
- 1 medium Onion
- 400 ml Vegetable stock
- 15 g Tomato puree
- 2 tsp Worcestershire sauce (vegetarian)
- 1 tsp Thyme
- 600 g Potatoes (Maris Piper or similar)
- 50 ml Milk (semi-skimmed)
- 20 g Butter/Margarine
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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 oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Prepare the mash: Peel and chop the potatoes. Boil in salted water until tender (about 15-20 minutes). Drain well, mash with milk, butter, salt, and pepper until smooth.
- Step 3
Prepare the filling: Dice the onion, carrots, and celery finely.
- Step 4
Heat a splash of oil in a large saucepan over medium heat. Sauté the onion, carrots, and celery until softened (about 8 minutes).
- Step 5
Stir in the tomato puree and thyme. Cook for 1 minute.
- Step 6
Add the rinsed Puy lentils and vegetable stock. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes until lentils are tender and most liquid is absorbed, creating a thick stew.
- Step 7
Stir in the vegetarian Worcestershire sauce. Taste and adjust seasoning.
- Step 8
Transfer the lentil mixture to an ovenproof dish (approx. 20x15cm). Spoon the mashed potato evenly over the top. Rake the surface with a fork to create texture.
- Step 9
Bake for 20 minutes, or until the topping is golden brown and the filling is bubbling hot.
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