Mushroom Shepherd's Pie with Mash
A rich, meaty-style filling topped with fluffy, buttery mash.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 2
Ingredients:
200 g mushrooms
2 tbsp olive oil
1 onion (chopped)
1 carrot (diced)
1 celery rib (chopped)
1 garlic clove (chopped)
1 tsp thyme
1 bay leaf
1 tbsp plain flour (or gluten free flour)
200 ml vegetable stock
1 tbsp tomato paste
120 g cooked puy lentils
salt & pepper
For the mash:
350 g potatoes
2 tbsp butter (or vegan butter)
3 tbsp milk of choice
Recipe:
- Preheat the oven to 200C/180C fan/gas mark 6. Peel the potatoes and cut them into chunks, then add to a saucepan and cover with cold water. Add a generous pinch of salt, bring to the boil and cook until the potatoes are soft (about 15 minutes).
- Meanwhile, heat the olive oil in a medium frying pan. Fry the onion, carrot, mushrooms, celery and garlic until soft.
- Stir in the lentils, thyme and bay leaf and season with a generous pinch of salt and pepper.
- Add the plain flour and stir well to cook for about 20 seconds (or until you can no longer see the flour). Add the stock and simmer for 5 minutes. Season to taste, then transfer the filling to an oven dish.
- Drain the potatoes and add them back into the saucepan along with the butter and milk. Mash everything together until smooth, and season to taste.
- Spread the mash on top of the filling in the dish, and use a fork to create ridges on top of the mash. Cook in the oven until golden brown on top (about 30 minutes). Then dish up and enjoy.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
