Lentil Shepherd's Pie
Ingredients
- 2 tbsp Olive oil
- 1 onion , chopped
- 2 Carrots , diced
- 2 celery Stalks, diced
- 2 cloves Garlic, minced
- 400 g Lentils, rinsed
- 500 ml Vegetable broth
- 2 tbsp Tomato paste
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- Salt to taste
- Pepper to taste
- 500 g Potatoes, peeled and chopped
- 50 g Butter
- 100 ml Milk
Instructions
1. Preheat the oven to 200°C (400°F).
2. In a large pot, heat oil over medium heat. Add chopped onion, carrot, and celery. Sauté until softened.
3. Stir in minced garlic and cook for a minute until fragrant.
4. Add lentils, vegetable broth, and tomato paste. Season with thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer until lentils are tender.
5. Meanwhile, boil potatoes in salted water until soft. Drain and mash with butter and milk until creamy. Season with salt and pepper.
6. Spread the lentil mixture in a baking dish. Top with the mashed potatoes, smoothing it out evenly.
7. Bake in the preheated oven for about 25-30 minutes until the top is golden brown.
8. Let it cool for a few minutes before serving.
