Mushroom, Lentil and Black Eye Bean Shepherd’s Pie
A vegetarian twist on the classic Shepard’s Pie. Hearty mushrooms and lentils, topped with creamy, toasted mash potato.
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INGREDIENTS
30ml (2 tablespoons) olive oil
1 brown onion, finely diced
2 medium leeks, rinsed and sliced
500g mixed mushrooms, larger ones sliced
2 cloves garlic, minced
4 carrots, peeled and diced
2 stems celery, diced
3 sprigs thyme
1 sprig rosemary, leaves picked and roughly chopped
Salt and freshly cracked black pepper
30ml (2 tablespoons) tomato paste
125ml (1/2 cup) red wine
500ml (2 cups) vegetable stock
400g tin chopped tomatoes
½ cup brown lentils, rinsed and drained
400g tin black-eyed beans, rinsed and drained
Potato Topping:
500g starchy potatoes, peeled and roughly chopped
500g white-fleshed sweet potatoes, peeled and roughly chopped
40g salted butter
125ml (1/2 cup) full cream milk, warmed
½ cup gruyere cheese, finely grated
Salt and black pepper, to season
Flat-leaf parsley and chives, finely chopped
METHOD
Heat 1 tablespoon olive oil in a Le Creuset 24cm Signature Round Casserole. Add the onion and leeks. Sauté over a medium heat until softened, 6-8 minutes. Increase the heat to high, then add the mushrooms. Cook until any liquid is reduced and the mushrooms are golden. Stir in the garlic and cook for 1 minute.
Add in the carrots, celery, thyme, and rosemary. Season lightly with salt and black pepper. Cook for several minutes to soften, then add the tomato paste. Deglaze with the wine and reduce by half. Add the stock, tomatoes, and lentils. Cover partially and simmer for 40 – 45 minutes. Stir in the beans and parsley.
Boil the potatoes in salted water until tender. Drain well, then mash, adding the butter, milk, and cheese. Season with salt and black pepper.
Divide the filling between six Le Creuset Lion Head Soup Bowls. Pipe or dollop over the potato topping. Bake in a 200°C preheated oven until bubbling and golden, about 30 minutes. Finish with chopped chives.
