Mushroom Lentil Shepherd's Pie

• Olive oil(4 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Mushroom(400 g)
• Tomato paste(2 tbsp)
• Lentils(250 g)
• Vegetable Stock(700 ml)
• Peas(150 g)
• Thyme(1 tsp)
• Rosemary(1 tsp)
• Bay leaf(1)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Potato(900 g)
• Nutritional Yeast(3 tbsp)
• Nutmeg(¼ tsp)

Method

1. 1

   Peel and chop the {Onion}, {Carrot}, and {Celery}. Finely chop the {Garlic}. Roughly chop the {Mushroom}. Peel and chunk the {Potato}.

   ~18 min

2. 2

   Heat half the {Olive oil} in a large pan over medium heat. Cook the {Onion}, {Carrot}, and {Celery} for 8 minutes until softened. Stir in the {Garlic} and {Mushroom} and cook for 8 minutes more until the mushrooms have released their moisture and the mixture looks rich and reduced. Stir in the {Tomato paste}, {Thyme}, {Rosemary}, {Salt}, and {Black pepper} for 1 minute.

   ~17 min

3. 3

   Stir the {Lentils}, {Vegetable Stock}, and {Bay leaf} into the filling. Bring to a gentle bubble, then simmer for 25 minutes, stirring once or twice, until the lentils are tender and the filling is thick rather than soupy. Stir in the {Peas} for the last 2 minutes. Remove the {Bay leaf}.

   ~25 min

4. 4

   While the filling simmers, put the {Potato} in a saucepan, cover with water, and boil for 15 minutes until very tender. Drain well, then mash with the remaining {Olive oil}, {Nutritional Yeast}, and {Nutmeg} until smooth and fluffy. Season with extra salt and pepper if needed.

   ~15 min

5. 5

   Heat the oven to 200°C. Spoon the lentil filling into a baking dish, spread the mashed potato over the top, and rough up the surface with a fork so it catches color in the oven.

   ~3 min

6. 6

   Bake for 22 minutes until the top is lightly golden and the filling is bubbling around the edges. Let it stand for 5 minutes before serving.

   ~27 min

7. 7

   Spoon into bowls and serve hot, making sure each portion gets plenty of mashed potato and the rich mushroom lentil filling underneath.

   ~2 min