Lentil shepherd’s pie
This Lentil Sheperd’s Pie recipe is based on a recipe that was published in October 2016 by CookingLight.
The first time I saw the recipe, I thought it wouldn’t be ‘meaty’ enough for our family of frenzy meat-eaters, but it we were pleasantly surprised by the dish – it doesn’t need meat at all, the combination of lentils and mushrooms gives the dish a beautiful flavour and enough umf to satisfy any meat-eater’s expectation!
The dish takes more than 30 minutes, so you can enjoy a glass of wine or a cup of tea, or just bask in how amazing the kitchen smells as this dish cooks.
1 cup milk
3 tablespoons olive oil
salt and ground black pepper, to taste
50 grams Parmesan cheese, finely grated
1 cup onion, finely chopped
4 cloves garlic, crushed
250 grams mushrooms, chopped
1 tablespoon thyme, chopped
1 1/2 cups lentils
1/2 cup bulgur
1 cup vegetable stock
1/2 cup red wine
2 tablespoons soy sauce
1/2 cup frozen green peas
1 handful chives, chopped
Prepare all our ingredients.
Preheat the oven to 180C.
Place potatoes in a saucepan; cover with water and bring to the boil. Reduce the heat and simmer for 20 minutes or until tender. Drain.
Place lentils in a saucepan; cover with water and bring to the boil. Reduce the heat and simmer for 20 minutes or until tender. Drain.
Return potatoes to saucepan. Add the milk, 2 tablespoons of oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cheese; mash to desired consistency.
Heat remaining 1 tablespoon oil in a medium saucepan oven over medium. Add the onion and garlic; cook 4 minutes, stirring frequently. Add the mushrooms and thyme; sauté 10 minutes or until mushrooms are tender. Add the lentils, bulgur, stock, wine, soy sauce, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer 15 minutes or until the wine has evaporated. Stir in the green peas.
Spoon lentil mixture into a glass or ceramic baking dish and top with mashed potato mixture. Bake for 20 minutes or until heated through. Sprinkle evenly with chives.