Smoky Lentil Mushroom Shepherd's Pie

Step by step

Method

1. 01

   Place the peeled chopped potatoes into a large pot, cover with water, add a pinch of salt, and bring to a boil over medium-high heat. Cook for 15 to 20 minutes until tender.

2. 02

   While potatoes cook, heat 15 grams of olive oil in a skillet over medium heat. Add onion, carrot, and celery, cooking for 5 minutes until soft.

3. 03

   Add garlic and chopped mushrooms to the skillet. Cook for another 5 minutes until mushrooms release their liquid and soften.

4. 04

   Stir in rinsed lentils, diced tomato, smoked paprika, thyme, remaining salt, and black pepper.

5. 05

   Pour in vegetable broth, bring to a simmer, then lower heat, cover, and simmer for 25 to 30 minutes until lentils are tender and sauce thickens.

6. 06

   Drain cooked potatoes, mash until smooth, and fold in the remaining 15 grams of olive oil along with salt and black pepper to taste.

7. 07

   Preheat oven to 200°C (400°F). Transfer the lentil and mushroom mixture into a deep casserole dish.

8. 08

   Spread mashed potatoes evenly over the filling and use a fork to create light grooves on top.

9. 09

   Bake for 20 minutes until the top is golden brown and the filling is bubbling.