Vegetable and Lentil Shepherd’s Pie

Instructions

1. Step 1

   Preheat the oven to 200°C.

2. Step 2

   Put the potatoes in the large saucepan and cover with cold water. Bring to a boil over high heat, then cook over medium heat until easily pierced with a knife.

   Timer: 18 min (fixed)

   Ingredients used: 1200.0 gr Potato

   Cookware: Chef Knife, large saucepan

3. Step 3

   Drain the potatoes thoroughly, return them to the saucepan, and mash with the milk, butter, 1 tsp (6 gr) salt, and ½ tsp (1 gr) black pepper until smooth.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 60.0 gr Butter, 180.0 ml Milk, 6.0 gr Salt

   Cookware: colander, large saucepan, potato masher

4. Step 4

   Heat the olive oil in the large deep skillet over medium heat. Add the onions, carrots, celery, and mushrooms and cook, stirring occasionally, until softened and the mushroom moisture has mostly evaporated.

   Timer: 12 min (fixed)

   Ingredients used: 200.0 gr Carrot, 150.0 gr Celery, 300.0 gr Mushroom, 30.0 ml Olive Oil, 200.0 gr Onion

   Cookware: Large deep skillet, wooden spoon

5. Step 5

   Add the garlic, tomato paste, thyme, and rosemary. Cook over medium heat, stirring continuously, until fragrant and the 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 deep skillet, wooden spoon

6. Step 6

   Stir in the lentils, tomatoes, vegetable stock, and soy sauce. Bring to a simmer over high heat, then cover and cook over low heat until the lentils are tender.

   Timer: 25 min (fixed)

   Ingredients used: 400.0 gr Canned Tomato, 200.0 gr Lentil, 15.0 ml Soy Sauce, 600.0 ml Vegetable Stock

   Cookware: Large deep skillet, wooden spoon

7. Step 7

   Uncover and stir in the peas, ¾ tsp (4 gr) salt, and ½ tsp (1 gr) black pepper. Simmer over medium heat until the peas are hot and the filling is thick but still moist.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 150.0 gr Pea, 4.0 gr Salt

   Cookware: Large deep skillet, wooden spoon

8. Step 8

   Transfer the filling to the baking dish and spread the prepared mashed potatoes evenly over it. Roughen the surface with the potato masher or a spoon.

   Timer: 5 min (fixed)

   Cookware: baking dish, potato masher

9. Step 9

   Bake at 200°C until the filling bubbles around the edges and the potato topping is lightly browned. Rest before serving.

   Timer: 25 min (fixed)

   Cookware: baking dish