Lentil Shepherd's Pie
with Parmesan Mash Topping & Garlic Greens
- Milk
Haven't found the umami you've been looking for? That elusive fifth ‘savoury’ flavour is bursting out of this pie thanks to the dried porcini mushrooms in the lentil filling and the Parmesan stirred through the creamy mash topping. Enjoy! *Unfortunately, this week's green beans were in short supply, so we've replaced them with broccolini. Don't worry, the recipe will be just as delicious!*
Ingredients
1 packet
dried porcini mushrooms
2 unit
potatoes
1 unit
onion
1 unit
carrot
2 clove
garlic
1 bunch
rosemary
1 bunch
thyme
1 tin
lentils
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 tin
tomato paste
1 sachet
vegetable stock powder
1 bunch
broccolini
1 bag
baby spinach leaves
Not included in your delivery
tbs
olive oil
¼ tsp
salt
2 tbs
milk
(Contains: Milk; )
50 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
Bring a kettle of water to the boil. Bring a medium saucepan of salted water to the boil. In a heatproof jug or bowl, combine the boiling water from the kettle (3/4 cup for 2 people / 1 1/4 cups for 4 people) and dried porcini mushrooms. Set aside. Peel the potato and cut into 2cm chunks. Finely chop the brown onion and carrot (unpeeled). Finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. Pick the thyme leaves. Drain and rinse the lentils.
TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.
Add the potato to the saucepan of boiling water and cook until soft when pierced with a knife, 10-15 minutes. Drain well and return the potato to the saucepan. Add the salt, milk and 1/2 the butter to the pan with the potato. Mash with a potato masher or fork until smooth. Stir through the grated Parmesan cheese. Season to taste with salt and pepper.
While the potato is cooking, heat the remaining butter and a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, carrot and a pinch of salt and cook, stirring, until softened, 6-7 minutes. Add the garlic (reserve a pinch for the veggies), rosemary and thyme and cook until fragrant, 1 minute.
Add the tomato paste to the frying pan with the veggies and stir to combine. Add the porcini mushrooms (roughly chop any big pieces) and porcini soaking liquid (leave any gritty bits at the bottom of the jug or bowl), lentils and vegetable stock. Simmer until thickened slightly, 2-3 minutes. Season to taste with salt and pepper.
Preheat the grill to high. Transfer the lentil mixture to a small baking dish and top with the Parmesan mash. Run a fork over the mash to create an uneven surface, then place the pie under the grill. Cook until the top has browned slightly, 5-10 minutes. While the pie is grilling, trim the broccolini. Wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the broccolini and a splash of water and cook, tossing, until tender, 5-6 minutes. Add the reserved garlic and the baby spinach leaves and cook until fragrant and wilted, 2 minutes. Season with a pinch of salt and pepper.
Divide the lentil shepherd's pie and garlic greens between plates.
