Shepherd's Pie – casserole with mashed potatoes

Ingredients for 4 servings:

• 6 m.-sized potatoes
• 250 ml milk
• 30 g Parmesan
• 1 zucchini
• 1 bell pepper(s)
• 200 g green beans
• 1 onion(s)
• 2 garlic cloves
• 100 g lentils, red (dry lentils)
• 1 can tomatoes, chopped, approx. 400 g
• 250 ml vegetable stock
• e.g. herbs (thyme, rosemary, oregano …)
• salt and pepper
• 100 g grated cheese for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian, with lentils

Preheat the oven to 200°C fan/convection oven. Peel and halve the potatoes and boil in salted water until tender. Mash the potatoes and mix with salt, pepper, milk and Parmesan cheese. Wash and chop the vegetables. Dice the onion and press the garlic. Brown everything in a pan and add the lentils after 2 minutes. Deglaze everything with vegetable stock and tomatoes and simmer over low heat. Add more water if necessary once the lentils have absorbed the liquid. Simmer everything for about 10-15 minutes until the lentils are soft. Season the vegetables with salt and pepper and add other spices if desired (thyme, rosemary, oregano…). First put the vegetables in a casserole dish, then spread the mashed potatoes on top and sprinkle with cheese. Bake the casserole in the oven for about 20 minutes. The vegetables can be swapped out or supplemented according to personal taste, for example with vegetables. E.g. mushrooms, carrots, celery, eggplant, corn, etc.