Veggie Shepherd's Pie

Ingredients for 4 servings:

• 1 onion(s)
• 5 carrots
• ½ celeriac
• 200 g lentils (green lentils)
• 100 g mushrooms
• 1 liter vegetable broth
• 100 ml red wine
• oil
• salt and pepper
• Oregano, dried, or other herbs, to taste
• curry powder
• 1 bag of mashed potato powder
• e.g. milk, for the mashed potatoes
• 100 g cheese (Emmental), grated
• 2 cloves garlic

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 35 minutes

vegetarian shepherd’s or cottage pie

Peel the carrots and cut into small slices or cubes. Peel and dice the celeriac. Trim and slice the mushrooms. Finely dice the onion and garlic cloves. For the sauce, first fry the onion and garlic cloves briefly in a little oil. Then add the carrots and celery and sauté for about 15 minutes, until lightly golden brown and soft. Then add the mushrooms and fry for another 4 minutes. Now add the lentils and pour in the stock and, if desired, red wine. Important: Do not add salt at this stage! This will affect the cooking time of the lentils! Now simmer for 45 minutes, stirring occasionally. After half an hour, preheat the oven to 190°C fan/convection oven. Then prepare the mashed potatoes according to the package instructions and add a little salt. After 45 minutes of cooking, the lentils should be soft. Season well with pepper, salt, oregano, and curry powder. You can also add other herbs and spices to taste. Pour the lentils into a large casserole dish. Then spread the mashed potatoes over the top. Sprinkle with cheese. Bake in the oven for 20 minutes. Tip: To make this recipe vegan-friendly, simply make the mashed potatoes without milk or with soy milk and use vegan grated cheese!