Hearty Spiced Lentil & Root Vegetable Shepherd's Pie
Lentils and root vegetables simmered with toasted cumin and coriander, tomato puree, stock and paprika, topped with mashed potatoes.
- 150 g brown lentils
- 1 medium onion
- 2 medium carrots
- 2 celery stalks
- 2 garlic cloves
- 500 ml vegetable stock
- 2 tbsp tomato puree
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp smoked paprika
- 400 g potatoes
- 30 g butter
- 50 ml milk
- 2 tbsp olive oil
- 1 small bunch fresh parsley
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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
Toast the cumin and coriander seeds in a dry pan over medium heat for 1-2 minutes until fragrant. Grind them into a powder.
- Step 3
Finely chop the onion, carrots, and celery. Mince the garlic.
- Step 4
Heat the olive oil in an oven-safe, deep frying pan or casserole dish over medium heat. Add the chopped vegetables and cook for 5-7 minutes until softened.
- Step 5
Stir in the minced garlic, ground spices, smoked paprika, and tomato puree. Cook for another minute until fragrant.
- Step 6
Add the rinsed brown lentils and vegetable stock. Bring to a simmer, then cover and cook for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. Season with salt and pepper.
- Step 7
Meanwhile, peel and chop the potatoes into even chunks. Boil in salted water for 15-20 minutes until tender.
- Step 8
Drain the potatoes well. Mash them with the butter and milk until smooth. Season with salt and pepper.
- Step 9
Spoon the lentil mixture into an ovenproof dish (if not already using an oven-safe pan). Top with the mashed potato, spreading it evenly.
- Step 10
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
- Step 11
Garnish with freshly chopped parsley before serving.
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