Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 1 celery stalk, chopped
- 1 cup green lentils, rinsed and drained
- 2 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 4 cups mashed potatoes
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Potato masher
- 9-inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
3. Add the carrots and celery and sauté for another 5 minutes.
4. Add the lentils, vegetable broth, thyme, rosemary, and tomato paste. Bring to a boil, then reduce the heat and simmer for 30-40 minutes, or until the lentils are tender and the liquid has been absorbed.
5. Season with salt and pepper to taste.
6. Spread the lentil mixture evenly in the bottom of a 9-inch baking dish.
7. Spread the mashed potatoes over the lentil mixture, making sure to cover it completely.
8. Bake for 25-30 minutes, or until the potatoes are lightly browned.
9. Let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 15 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- Serves 4-6 people.
Nutritional information:
- Calories: 350
- Fat: 11g
- Carbohydrates: 51g
- Protein: 13g
Substitutions for ingredients:
- You can use any type of lentils you prefer.
- You can use fresh herbs instead of dried.
Variations:
- You can add other vegetables to the lentil mixture, such as peas or corn.
- You can use sweet potatoes instead of regular potatoes for the mashed topping.
Tips and tricks:
- Make sure to cook the lentils until they are tender and the liquid has been absorbed.
- You can make the mashed potatoes ahead of time and store them in the fridge until ready to use.
- To make the mashed potatoes creamier, add a splash of milk or cream.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the shepherd's pie in individual ramekins for a more elegant presentation.
Garnishes:
- Sprinkle chopped fresh parsley or chives over the top before serving.
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Steamed green beans
- Mixed greens salad
Troubleshooting advice:
- If the lentil mixture is too dry, add a little more vegetable broth.
Food safety advice:
- Make sure to cook the lentils until they are tender and the liquid has been absorbed to avoid any foodborne illnesses.
Food history:
- Linda McCartney was a famous vegetarian and animal rights activist. She created this recipe as a vegetarian version of the classic shepherd's pie.
Flavor profiles:
- This dish is savory, hearty, and comforting.
Serving suggestions:
- Serve hot with a side salad or steamed vegetables.
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Taste: Savory, Herby, Comforting, Rich, Hearty, hearty, savory, comforting, flavorful, satisfying