Shepard's Lentil Pie
4 servings
80 minutes
Shepherd's pie with lentils is a modern vegetarian version of the classic British dish. Originally, shepherd's pie was made with meat, but lentils give it a rich flavor and amazing texture. Creamy mashed potatoes with parsnip create a tender and airy crust, while the aromatic filling of vegetables, mushrooms, and spices makes the dish deeply satisfying. Light herbal notes of rosemary and cumin enhance the flavor, creating harmony among the ingredients. This pie is perfect as a hearty main dish and pairs wonderfully with salads or fresh vegetables. Tender, nutritious, and warming, it is ideal for cozy home dinners on cool evenings.
1
Place the potatoes and parsnips in a large pot, cover with cold water and salt. Bring to a boil, then reduce the heat and cook for about 25-30 minutes or until the vegetables are tender. Drain the water, add 2/3 cup of milk, 2 tablespoons of butter, salt and pepper to taste. Mash the potatoes and parsnips thoroughly and add more milk if needed. Set aside.
- Potato: 1.1 kg
- Parsnip root: 6 pieces
- Soy milk: 1 glass
- Olive oil: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
While boiling potatoes, put a pot with 1.5 cups of lentils and 3 cups of water on the heat and bring to a boil. Then reduce the heat and cook until the lentils absorb all the liquid and become soft (about 30-35 minutes). Set aside.
- French green lentils (lentilles vertes): 1.5 glass
3
Heat 2 tablespoons of oil in a large skillet over medium heat. Add onion and garlic, cooking for about 10 minutes until the mixture becomes fragrant and golden.
- Olive oil: 4 tablespoons
- Onion: 1 piece
- Garlic: 3 cloves
4
Add carrots and celery, cook until soft (about 8 minutes).
- Carrot: 2 pieces
- Celery stalk: 2 pieces
5
Add mushrooms and cook for another 3 minutes before adding lentils, rosemary, cumin, and broth.
- Fresh mushrooms: 170 g
- French green lentils (lentilles vertes): 1.5 glass
- Dried rosemary: 1 teaspoon
- Caraway: 0.3 teaspoon
- Vegetable broth: 1 glass
6
Reduce the heat, carefully mix the mixture, and add a little more liquid if needed — the mass should be slightly runny, and there shouldn't be much broth at the bottom. Once everything is heated, mix again and season with salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
7
Preheat the oven to 170 degrees. Place the lentil-vegetable mixture in a baking dish, then spread the potato on top. Bake for 20 minutes, or until the potato turns brown. Sprinkle with rosemary if desired and serve.
- Dried rosemary: 1 teaspoon
