Lentil and Vegetable Shepherd's Pie

Instructions

1. Step 1

   Preheat the oven to 200°C. Brush the baking dish with 1 tsp (5 ml) of the olive oil.

   Ingredients used: 5.0 ml Olive Oil

   Cookware: baking dish

2. Step 2

   Combine the lentils with 2 ¼ cup (500 ml) of the vegetable stock and ¼ tsp (2 gr) of the salt in a large saucepan. Bring to a boil over high heat, then cover partially and simmer over low heat until tender; drain any excess liquid.

   Timer: 25 min (fixed)

   Ingredients used: 2.0 gr Fine Salt, 200.0 gr Lentil, 500.0 ml Vegetable Stock

   Cookware: colander, large saucepan

3. Step 3

   Place the potatoes and ⅝ tsp (4 gr) of the salt in a large pot and cover with cold water. Bring to a boil over high heat, then cook over medium heat until tender; drain well and return them to the pot.

   Timer: 18 min (fixed)

   Ingredients used: 4.0 gr Fine Salt, 1000.0 gr Potato

   Cookware: colander, large pot

4. Step 4

   Add the butter, milk, and ⅜ tsp (1 gr) of the ground black pepper to the potatoes. Mash until smooth, then set aside.

   Ingredients used: 40.0 gr Butter, 1.0 gr Ground Black Pepper, 120.0 ml Milk

   Cookware: large pot, potato masher

5. Step 5

   Heat the remaining 1 ¾ tbsp (25 ml) of olive oil in a large skillet over medium heat. Add the onions, carrots, celery, and mushrooms and cook until softened and the mushroom moisture has mostly evaporated.

   Timer: 10 min (fixed)

   Ingredients used: 200.0 gr Carrot, 120.0 gr Celery, 250.0 gr Mushroom, 25.0 ml Olive Oil, 200.0 gr Onion

   Cookware: large skillet, wooden spoon

6. Step 6

   Add the garlic, tomato paste, thyme, and rosemary. Cook over medium heat until fragrant and the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Dried Rosemary, 2.0 gr Dried Thyme, 12.0 gr Garlic, 30.0 gr Tomato Paste

   Cookware: large skillet, wooden spoon

7. Step 7

   Sprinkle the flour over the vegetables and stir over medium heat until no dry flour remains.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr All-Purpose Flour

   Cookware: large skillet, wooden spoon

8. Step 8

   Stir in the remaining ¾ cup (200 ml) of vegetable stock, tomatoes, Worcestershire sauce, remaining ¼ tsp (2 gr) of salt, and remaining ⅜ tsp (1 gr) of ground black pepper. Simmer over low heat until thickened.

   Timer: 8 min (fixed)

   Ingredients used: 400.0 gr Canned Tomato, 2.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 200.0 ml Vegetable Stock, 15.0 ml Worcestershire Sauce

   Cookware: large skillet, wooden spoon

9. Step 9

   Fold the cooked lentils and frozen peas into the vegetable filling and cook over low heat until the peas are heated through.

   Timer: 3 min (fixed)

   Ingredients used: 150.0 gr Green Pea

   Cookware: large skillet, wooden spoon

10. Step 10

    Transfer the filling to the prepared baking dish. Spread the mashed potatoes evenly over the top and roughen the surface with the masher or a spoon.

    Cookware: baking dish, potato masher

11. Step 11

    Bake until the filling bubbles, the top is golden, and the center reaches 74°C. Rest for 10 minutes before serving.

    Timer: 35 min (fixed)

    Cookware: baking dish