Spiced Lentil and Root Vegetable Shepherd's Pie
Potatoes are boiled then layered over a lentil and root vegetable filling cooked with onion, tomato puree, smoked paprika and cumin.
- 150 g brown lentils
- 500 ml vegetable stock
- 1 medium onion
- 2 medium carrots
- 2 stalks celery stalks
- 2 cloves garlic cloves
- 2 tbsp tomato puree
- 1 tsp smoked paprika
- 1 tsp cumin powder
- 400 g potatoes
- 30 g butter
- 50 ml milk
- 1 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
Peel and chop the potatoes into even chunks. Place in a saucepan, cover with cold water and a pinch of salt. Bring to the boil and simmer for 15-20 minutes, or until tender.
- Step 3
While the potatoes cook, finely chop the onion, carrots, and celery. Mince the garlic.
- Step 4
Heat the olive oil in an ovenproof frying pan or casserole dish over a medium heat. Add the chopped onion, carrots, and celery and cook for 8-10 minutes until softened.
- Step 5
Stir in the minced garlic, tomato puree, smoked paprika, and cumin. Cook for 1 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 the liquid has mostly evaporated. Season with salt and pepper to taste.
- Step 7
Drain the cooked potatoes. Add the butter and milk. Mash until smooth and creamy. Season with salt and pepper.
- Step 8
Spoon the lentil mixture into an ovenproof dish (if not using an ovenproof frying pan). Top with the mashed potato, spreading it evenly.
- Step 9
Bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.
- Step 10
Finely chop the fresh parsley and scatter over the top before serving.
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