Butter-Rich Lentil and Vegetable Shepherd's Pie

Instructions

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Place the cubed potatoes in a large saucepan and cover them with cold water. Bring to a boil, then cook for 15–20 minutes, or until very tender.

3. 3

   While the potatoes cook, heat the olive oil in a large, deep skillet over medium heat. Add the diced onions and carrots and cook for 7–8 minutes, stirring occasionally, until they begin to soften.

4. 4

   Add the chopped mushrooms and cook for 6–8 minutes, until their liquid has been released and mostly evaporated. Add the garlic and thyme and cook for 1 minute.

5. 5

   Stir in the tomato paste and cook for 2 minutes. Add the chopped tomatoes, cooked brown lentils, and vegetable stock. Season with 5 g of the salt and all of the black pepper.

6. 6

   Bring the lentil mixture to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until thick and rich. Remove it from the heat and adjust the seasoning if necessary.

7. 7

   Drain the cooked potatoes thoroughly and return them to the hot saucepan. Allow them to steam dry for 1–2 minutes.

8. 8