When I was little my mum used to make a really yummy shepherd’s pie out of leftover roast lamb and mashed potato. I’ve never been able to recreate this delicious mint saucy, gravy filled yumminess but I have made this yummy lentil and veggie version which my kids enjoy a lot – and so do I.
Given it’s pretty rainy and cold here, despite it being November, I thought this could be a good recipe to try out this week.
WHAT YOU NEED
1 onion finely chopped
1 big carrot diced
2 celery stalks chopped
2 cloves crushed garlic
1 cup tomato passata (or a big tin of diced tomatoes)
1 bay leaf and some thyme (fresh or dried)
1 cup veg stock
400g lentils (rinsed and drained) – I use brown lentils for this one
800g potatoes peeled and chopped (I use desiree usually but dutch cream are great too)
50g unsalted butter
1/2 cup milk
Some grated cheese
WHAT TO DO
In a big pan heat some olive oil and cook onion for a couple of mins then add the celery, carrot and garlic and cook for another minute or 2. Add the passata, herbs and stock (I sometimes also add some pesto if I have it – the parsley pesto I posted a while ago goes well). Simmer for about 15 mins. Add lentils and transfer to a baking dish.
Cook the potatoes and mash and then add the milk, egg yolks (I actually use 1 whole egg and one extra yolk) and cheese (about a handful). Spread potato over lentil mix. Bake at 200C for about 15 mins until golden.