Delicious lentil shepherd’s pie with thyme and rosemary

Specially for you, we’d love to share Grandmum’s recipe that everyone enjoyed on family holidays: delicious lentil shepherd’s pie!

Ingredients:

• 1 cup dried lentils
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 4 cups mashed potatoes (prepared with plant-based milk and butter)
• 2 tablespoons olive oil

Step-by-step instructions:

1. Preheat your oven to 200°C.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
3. Add the garlic, dried thyme, and rosemary, and cook for another minute.
4. Stir in the lentils, vegetable broth, and tomato paste. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, until the lentils are tender and the mixture has thickened. Season with salt and pepper to taste.
5. Transfer the lentil mixture to a baking dish and spread it out evenly. Top with the mashed potatoes, spreading them to cover the lentil mixture completely.
6. Bake in the preheated oven for 20-25 minutes, until the top is golden brown.
7. Let cool slightly before serving.

Bon appétit!