There are many different variations on the dish we know as shepherd’s pie. In different countries, different ingredients may be used. For example, in Chile, they use hard-boiled eggs, raisins and olives in the filling, and they call the dish “pastel de papa.” That sounds like something worth trying (minus the eggs) one day!
This is my version of shepherd’s pie. I created a recipe that is probably closest to the traditional British shepherd’s pie in terms of taste and looks.
I used brown lentils instead of minced lamb. The texture of the lentils, the umami taste of the mushrooms, and the creaminess of the sweet potatoes combine to make this dish hearty and filling. Although my shepherd’s pie is easy to make, it still has quite a few steps. It takes a couple of hours, so it’s a perfect meal to make on a cold weekend.
2 C / 5dl brown or green lentils
10 button mushrooms
1 leek
2 carrots
3 cloves of garlic
1 tbsp of thyme
1 tsp sage
1 ½ tbsp balsamic vinegar
6 C / 1,4 l water
½ tbsp soy sauce
2 tbsp of flour + water
¼ C / ½ dl tomato puree
salt
pepper
200g of frozen peas
4 C / 1l of largely diced sweet potato
5 starchy potatoes
½ C plant based milk of your choice (we used oat milk)
3 tbsp margarine
salt
pepper
Start by cooking the lentils according to the instructions on the package.
While the lentils are boiling, peel the potatoes and sweet potatoes and cut them into large pieces. Boil the potatoes until tender.
Start making the pie filling: chop the mushrooms and carrots into pea-size pieces. Wash the leek and cut in in thin half-moon shapes.
Cook the mushrooms on medium heat in a pan without any oil. Continue cooking until the mushrooms have reduced in size and most of the moisture has evaporated. Add the carrots, the leek and some oil if needed. Cook until softened. Add the garlic cloves to the pan.
At this point, the lentils should be ready. Mix them in with the other vegetables in the pan. Add all the spices, balsamic vinegar, tomato puree, soy sauce and water. Mix 2 tbsp of flour with a small amount of water. Add the mixture and the remaining ingredients. Let it simmer until the sauce’s consistency is thicker. You don’t want it to be too runny but not too dry either. This takes about 30 minutes.
When the potatoes are cooked, drain the water. Add the margarine and milk. Smash the potatoes manually with a potato masher. Add salt and pepper to taste.
When the lentil filling is almost ready, add the frozen peas. Continue cooking until the peas have melted.
Assemble the pie: pour the sauce into a casserole dish. Use a spoon (or two) to spread the mash on top. You can add some texture on your mash with a fork.
Cook the pie in the oven at 200°C / 390°F for 35 minutes.
