Here is my rustic lentil shepherd’s pie. It’s vegetarian, but also very easy to veganise by just substituting the butter in the mash. I think that this kind of pie could be also nice for the Christmas table.
I used black garlic in this recipe, but also normal garlic would be fine. Also the broadbean crush can be substituted by more lentils or other pulse crushes. Have a look at the recipe below, if I got you interested.
Lentil shepherd’s pie
500 g potatoes
25 g butter
1 tsp salt
1/2 cup beluga lentils
1/2 cup red lentils
1/2 cup dried broadbean crush
4 cloves of black garlic
2 tbsp rapeseed oil
1/2 tsp ground black pepper
1 tsp salt
1 tbsp vegetable stock powder
1 tbsp vegetable stock extract
Boil the potatoes until done and mash them with butter, salt and little of the potato cooking water. Set to side.
Chop the onions into half rings and caramelise them in the rapeseed oil until they are very soft and brown.
Chop the black garlic finely and add it to the onions.
Peel and cut the carrot into small pieces, and also add it to the pan.
Add the seasoning and the vegetable stock extract, and some liquid.
Add the lentils and broadbean crush. You can also cook the beluga lentils separately for a while, as they take a bit longer to cook than the other pulses.
Let simmer until everything is cooked nicely.
Place the lentil mix into an oven dish and cover it with the potato mash.
Bake at 180 C for about 30 minutes.