Lentil Shepherd’s Pie

Directions

• Preparation
• Add oil into a deep saucepan or pot and heat at a medium heat.
• Add in onion and garlic. Allow to cook until translucent.
• Add in the carrot, mushrooms and zucchini. Allow to cook until fragrant and start to break down. Add in tomatoes, vegetable stock, Italian herbs and salt & pepper. Bring to boil, stirring occasionally. Once boiling add in lentils and soy sauce. Allow to simmer until the lentils are slightly tender and cooked (they should be soft).Once cooked, set aside until mashed potato is ready.
• Potato Mash
• Peel potatoes and slice them into smaller pieces. Place potatoes into a saucepan and fill the saucepan with water until the potatoes are just covered with water. Bring to boil.
• Make sure you stir the potatoes occasionally to prevent it from burning and allow the potatoes to cook evenly. Allow to cook until the potatoes are fairly soft (around 15 minutes). This is key as it will make it easier to get a smooth mash.Once finished, drain water and put the potatoes back into the pot.
• Add in the milk and butter. Mash the potatoes with a masher or fork until the mixture is smooth and there are no longer any lumpy pieces.
• Add in the salt and nutmeg, stir and then put aside.
• Assembling
• Preheat oven to 180 degrees Celsius.Place the lentil mixture into an oven proof dish.
• Add the mashed potato to the top of the lentils. The best way to do this is by using a tablespoon and adding a tablespoon at a time to the dish. If you just add it all at once, it’s more difficult to have an even layer of potato over the whole dish.
• Using a fork, move the potato around until its evenly covering the dish. Rough the potato up with the fork, this will give it the crunchy bits on top.
• Place into the oven for approximately 15 minutes (longer if you allowed the lentil mixture to cool) or until the potato is golden brown on the top.
• Serve with a small side salad or steamed green vegetables and enjoy!