Description
Mary Berry’s lentil shepherd’s pie replaces traditional minced meat with protein-rich lentils and a medley of fresh vegetables. It’s baked with a topping of buttery mashed potatoes, creating a wholesome, satisfying dish suitable for vegetarians and full of comforting flavors.
Ingredients
Instructions
Step 1: Prepare the filling
- Heat the olive oil in a large frying pan over medium heat.
- Add the onions, garlic, carrots, and celery. Sauté for 8–10 minutes until softened.
- Stir in the tomato purée and cook for 1–2 minutes.
- Add the cooked lentils, vegetable stock, soy sauce, thyme, and bay leaf. Simmer for 10–15 minutes until the sauce thickens. Remove the bay leaf and season with salt and pepper.
Step 2: Make the mashed potato topping
- Boil the potatoes in a large saucepan of salted water for 15–20 minutes, or until tender. Drain and mash with butter, milk, and a pinch of salt and pepper.
- If using cheddar cheese, mix half into the mash for added flavor.
Step 3: Assemble the shepherd’s pie
- Preheat your oven to 200°C (180°C fan, 400°F).
- Spoon the lentil mixture into an ovenproof dish and spread it out evenly.
- Top with the mashed potatoes, smoothing with a fork to create ridges for a crispy finish.
- Sprinkle the remaining cheddar cheese on top, if desired.
Step 4: Bake the shepherd’s pie
- Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbling.
Step 5: Serve
- Let the pie rest for a few minutes before serving. Pair with a fresh green salad or steamed vegetables for a balanced meal.