Vegetarian Shepherd’s Pie with Lentils

Lentil filling

• 1 medium Yellow onion
• 2 medium Carrot
• 30 g Unsalted butter
• 6 sprigs Fresh thyme
• 2 tbsp Tomato purée
• 200 g Dried green lentils
• 700 ml Vegetable stock
• 1 tbsp Worcestershire sauce
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper

Mash and bake

• 900 g Yukon Gold potato
• 120 ml Whole milk
• 40 g Unsalted butter

1. Heat the oven to 200°C (390°F). Peel and dice the onion, then peel and dice the carrots into small pieces so they cook evenly.
2. Melt 30 g of the butter in a large pot over medium heat. Add the onion and carrots with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
3. Stir in the thyme sprigs and tomato purée and cook for 1 minute until fragrant. Add the lentils, vegetable stock, Worcestershire sauce, remaining salt and the pepper, then bring to a gentle simmer.
4. Simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the gravy is thick enough to coat a spoon. Remove and discard the thyme sprigs, then scrape the filling into a baking dish.
5. While the lentils simmer, peel the potatoes and cut into even chunks. Boil in a large pot of salted water for 15 to 18 minutes until very tender, then drain well and let them steam-dry for 2 minutes.
6. Warm the milk in a saucepan until steaming but not boiling. Mash the potatoes with the remaining 40 g butter, then gradually mash in the warm milk until smooth and fluffy.
7. Spoon the mash over the lentil filling and spread to the edges to seal, then rough up the top with a fork for extra browning. Bake for 20 to 25 minutes until lightly browned and bubbling at the edges.
8. Let the pie stand for 10 minutes so the layers set. Serve hot.

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