Vegan Shepherd’s Pie with Lentils, Mushrooms and Mash

Filling

• 3 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 slices Celery
• 250 g Cremini mushrooms
• 2 tbsp Tomato paste
• 6 sprigs Fresh thyme
• 200 g Dried green lentils
• 600 ml Vegetable stock
• ½ tsp Black pepper
• 1 ½ tsp Fine sea salt

Mash topping

• 900 g Russet potato
• 4 tbsp Olive oil
• ½ tsp Fine sea salt

1. Heat the oven to 200°C (390°F). Peel the onion and carrots, then finely chop them; finely slice the celery. Slice the mushrooms.
2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery with a pinch of the salt and cook for 8 to 10 minutes until softened. Stir in the mushrooms and cook for 6 to 8 minutes until their liquid has evaporated and they are starting to brown.
3. Stir in the tomato paste and cook for 1 minute. Add the thyme, lentils, vegetable stock, black pepper and the remaining salt, then bring to a simmer. Cook for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the mixture is thick and glossy; remove the thyme sprigs.
4. While the filling simmers, peel the potatoes and cut into even chunks. Boil in a saucepan of salted water for 15 to 18 minutes until very tender. Drain well and let them steam-dry in the colander for 2 minutes.
5. Mash the potatoes until smooth, then beat in the olive oil and salt until fluffy. Spoon the lentil filling into a baking dish and spread the mash over the top. Rough up the surface with a fork for more browning.
6. Bake for 20 minutes until the edges are bubbling and the top is lightly browned. Rest for 10 minutes before serving so the filling settles. Serve hot.

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