Shepherd's Pie with Lentils and Mushrooms

Ingredients for 4 servings:

• 800 g potatoes
• 500 g soup vegetables (carrot, leek, celery)
• 500 g mushrooms
• 250 g lentils, brown (cooked)
• 100 ml water
• 2 small onions
• 3 cloves garlic
• 150 g grated cheese (cheddar, mozzarella or vegan)
• 1 tsp herbs (parsley, rosemary, thyme)
• 2 tbsp butter
• 100 g tomato paste
• some mustard
• dash of balsamic vinegar
• Oil for frying
• some turmeric powder
• some cumin powder
• some paprika powder
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

vegetarian

Cook the potatoes with the garlic. Cut the vegetables into small cubes. First, sauté the diced onions in a pan, then add the vegetables and fry for 3-4 minutes. Add the tomato paste, lentils, and about 100 ml of water. Stir in the spices and simmer until the water has evaporated. Drain the potatoes and garlic, reserving some of the cooking water separately. Next, add the cheese, butter, and cooking water to the potatoes. Mash with a masher. Preheat the oven to 200 degrees Celsius (convection oven). Stir the herbs, a little mustard, and a dash of vinegar into the lentils and vegetables, and season with salt and pepper. Transfer the lentils to a baking dish, spread the purée over them, and bake in the oven (grill setting) for 5-10 minutes. Serve on plates and enjoy. Tips: Serve with a fresh lamb’s lettuce dressed with olive oil, honey, mustard, salt, and pepper. You can vary the dressing to your taste. The original pie is made with minced meat (instead of lentils) and without mushrooms. This pie can also be made with leftovers. If you have leftover Bolognese (traditional or vegan) and mashed potatoes, simply add cheese, pour into a casserole dish, and pop it in the oven. Health tips: Eating less meat during the week will have a positive impact on your health. Eating more lentils will, too.