Vegetable and Lentil Shepherd’s Pie

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat to 200°C

2. Step 2

   Place the raw, peeled potato chunks in the large pot, cover with water, bring to a boil, then simmer until easily pierced, about 15 minutes. Drain in the colander and return the cooked potato to the large pot.

   Timer: 15 min (scalable)

   Parallel with step: 1

   Ingredients used: 900.0 gr Potato

   Cookware: colander, large pot — high then medium

3. Step 3

   Finely dice the onion and carrot with the chef's knife, then soften them in the skillet over medium heat, stirring with the wooden spoon until the onion is translucent and the carrot is tender, about 8 minutes.

   Ingredients used: 150.0 gr Carrot, 150.0 gr Onion

   Cookware: Chef Knife, skillet — medium heat, wooden spoon

4. Step 4

   Stir the tomato paste into the softened vegetables, then add the vegetable stock, lentil, pea, thyme, one-third of the salt, and one-half of the black pepper. Simmer over medium-low heat for 15 minutes, stirring occasionally, until the filling is thick and cohesive; taste and adjust within the allocated seasoning.

   Timer: 15 min (scalable)

   Ingredients used: 1.0 gr Black Pepper, 480.0 gr Lentil, 150.0 gr Pea, 2.0 gr Salt, 1.5 gr Thyme, 50.0 gr Tomato Paste, 300.0 ml Vegetable Stock

   Cookware: skillet — medium-low heat, wooden spoon

5. Step 5

   Mash the hot potato in the large pot with the potato masher, adding the butter, milk, the remaining two-thirds of the salt, and the remaining one-half of the black pepper. Mash until smooth and spreadable.

   Ingredients used: 1.0 gr Black Pepper, 50.0 gr Butter, 120.0 ml Milk, 4.0 gr Salt

   Cookware: large pot, potato masher

6. Step 6

   Transfer the thick filling from the skillet to a 20 x 30 cm baking dish and spread it evenly with the wooden spoon. Spoon the mashed potato over the filling and spread it into a complete, even top layer.

   Cookware: baking dish, large pot, skillet, wooden spoon

7. Step 7

   Bake the assembled pie in the oven at 200°C for 25 minutes, until the potato topping is golden brown and the filling is bubbling at the edges.

   Timer: 25 min (fixed)

   Cookware: baking dish, oven — 200°C