Cherry & Dennis Helper Habitat

Lentil and Mushroom Shepherd's Pie

Name: Lentil and Mushroom Shepherd's Pie
Total time: 1 h 51 min
Yield: 6 servings
Ingredients: 250 g dry green lentils; 400 g mushroom; 1 piece onion; 2 piece carrot; 800 ml vegetable stock; 2 tbsp tomato paste; 1000 g medium potatoes; 50 g butter; 120 ml milk

扁豆蘑菇牧羊人批

Lentil and Mushroom Shepherd's Pie: A thick green-lentil and browned-mushroom filling sits beneath smooth buttery mash with crisp golden fork ridges.

Total time: 111 min
Difficulty: Medium
Servings: 6 servings

Recipe overview

A thick green-lentil and browned-mushroom filling sits beneath smooth buttery mash with crisp golden fork ridges.

Ingredients

Main ingredients

250 g dry green lentils
400 g mushroom
1 piece onion
2 piece carrot
800 ml vegetable stock
2 tbsp tomato paste
1000 g medium potatoes
50 g butter
120 ml milk

Lentil and Mushroom Shepherd's Pie: 250 g dry green lentils, 400 g mushroom, 1 piece onion, 2 piece carrot, 800 ml vegetable stock, 2 tbsp tomato paste, 1000 g medium potatoes, 50 g butter, 120 ml milk

Tools

colander
vegetable peeler
knife
cutting board
pot
potato masher
measuring cup
frying pan
wooden spoon
baking dish
oven
oven mitts
timer

Lentil and Mushroom Shepherd's Pie: colander, vegetable peeler, knife, cutting board, pot, potato masher, measuring cup, frying pan, wooden spoon, baking dish, oven, oven mitts, timer

Steps

Step 1

Rinse and inspect the lentils

Rinse all 250 g green lentils in a fine sieve until the water runs clear, removing stones or damaged lentils.

Step 2

Peel and cut the potatoes

Peel all 1 kg potatoes and cut them into even 4 cm chunks so every piece softens at the same time.

Step 3

Boil the potatoes until very tender

Cover the potato chunks with cold water, bring to a boil, and cook for 20 minutes until a fork passes through without resistance; drain thoroughly.

Step 4

Prepare the mushrooms, onion and carrots

Slice all 400 g mushrooms about 5 mm thick, dice the whole onion, and peel and dice both carrots into 1 cm pieces.

Step 5

Brown the mushrooms

Cook all 400 g mushrooms in a wide dry pan over medium-high heat for 10 minutes, stirring every 2 minutes, until deeply browned and dry.

Step 6

Soften the onion and carrots

Add the diced onion and 2 carrots to the mushrooms and cook over medium heat for 5 minutes, stirring often, until the onion is translucent.

Step 7

Cook the tomato paste

Stir in all 2 tablespoons tomato paste and cook over medium heat for 1 minute until it darkens slightly and coats the vegetables.

Step 8

Add the lentils and stock

Add all rinsed lentils and pour in all 800 ml vegetable stock, scrape the pan bottom, and bring to a gentle simmer.

Step 9

Simmer the filling until thick

Cover slightly ajar and simmer over low heat for 25 minutes, stirring every 5 minutes, until the lentils are tender and the filling holds a spoon trail.

Step 10

Mash the potatoes with butter and milk

Mash the drained potatoes with all 50 g butter, then beat in 120 ml milk gradually until smooth, thick and spreadable.

Step 11

Assemble the pie

Spread all lentil filling in a baking dish, spoon all mash on top, seal it to the edges, and roughen the surface with a fork.

Step 12

Bake until the top is golden

Bake uncovered at 200°C for 20 minutes until the filling bubbles at the edges and the potato ridges are golden; rest 5 minutes before making 6 portions.

Common mistakes

A loose lentil filling leaks through the mash.
Wet mushrooms steam and leave the pie watery.

Tips

Cook the filling until a spoon trail remains before assembling.

Rough fork ridges brown more evenly than a flat mash surface.