SHEPHERD’S PIE WITH LENTILS

For 6 people

Ingredients

  • 250g of lentils (any variety)
  • 1 kg of potatoes
  • 2 tablespoons of olive oil
  • 2 tablespoons of coconut oil
  • 200 ml of plant-based milk (I use soja)
  • 1 onion (medium size)
  • 4 large cloves of garlic
  • 250g button mushrooms (or any other variety)
  • 4 big carrots
  • 150g peas (frozen)
  • 1 zucchini
  • 2 tablespoons soy sauce
  • 150g baby spinach
  • 150g of baby kale (if not in-season, you can add spinach)
  • Salt and pepper
  • 1 teaspoon of nutmeg
  • 1 teaspoon of sage powder
  • 1 teaspoon of oregano
  • 1 teaspoon dried parsley

Instructions:

  1. Rinse the lentils and soak them overnight (minimum one hour if you had not planned the meal the day before).
  2. Drain the lentils and pour them into a saucepan with at least 500 ml of water.
  3. Bring to a boil and cook for 15-20 minutes on low heat until lentils are tender. Check your lentils after 15 minutes to avoid overcooking.
  4. Drain.
  5. While your lentils are cooking, peel the potatoes and cut them into small pieces.
  6. In a second saucepan, cook the potatoes for 15-20 minutes in boiling water until tender.
  7. Drain the potatoes and put them back in the pan. Add the milk, salt, pepper, nutmeg, 2 tablespoons of olive oil and use a potato masher to make your mashed potatoes smooth.
  8. Preheat the oven to 180 ° C.
  9. Chop the onion and garlic. Clean the mushrooms and cut them into strips. Peel the carrots and slice them. Cut the zucchini into slices.
  10. Heat 2 tablespoons of coconut oil on low heat in a large saucepan and fry the onion for a few minutes. Add the garlic and mix for 30 seconds. Add the carrots, mushrooms, zucchini and peas and let simmer for 5 minutes.
  11. Wash the spinach and kale. Cut the kale leaves off the hard stem and dispose of the stem. Chop the spinach and kale into large pieces and add them to the saucepan with all of the vegetables. Let the leaves wilt for a few minutes.
  12. Add the lentils, soy sauce and spices (sage, oregano and parsley) and season with salt and pepper. Mix.
  13. Grease a large baking dish. Place the lentil and vegetable mixture in the bottom of the dish and spread the mashed potatoes over top.
  14. Bake for 30 minutes.

 

Tips: This dish can be prepared in advance and warmed up in the oven when you are ready to eat it.

Inspired by “More food2run” by Renata Rehor