Lentil Shepherd's Pie

Stir in the tomato paste and cook for 2 minutes.

2 min

Peel and chop the potatoes into 3 cm pieces. Boil in salted water until tender, about 20 minutes.

20 min

While potatoes boil, rinse the lentils.

Dice the onion, carrots, and celery. Mince the garlic.

Heat 30 ml of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 10 minutes.

10 min

Add the minced garlic and cook for 1 minutes more.

1 min

Add the rinsed lentils, 500 ml of vegetable broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer, then cover and cook for 30 minutes until lentils are tender.

30 min

Remove the bay leaf from the lentil mixture. Season with salt and pepper.

Drain the cooked potatoes. Mash them with 100 ml of milk and 50 g of butter. Season with salt and pepper.

Pour the lentil mixture into a baking dish. Spread the mashed potatoes evenly over the top.

Bake in a preheated oven at 200 celsius for 25 minutes until the top is golden and the filling is bubbly.

25 min