Shepherds-pie

30 min + 30 min oven time

Shepherd’s Pie

I would say this version of the traditional English recipe lives up to the original. The bacon gives a lot of flavour and the (soy) cream creates smooth potato mash. I like the texture of carrots and celery, but if you prefer them very soft then cook them before adding to the sauce.

Ingredients

4 servings

500 g
100 g
400 g
3
5
150 g

Potatoes (floury)
Bacon pieces (organic)
Canned lentils
Carrots
Celery sticks
Cherry tomatoes
Bread crumbs

70 g
100 ml
1 tea sp
1 tea sp
1 tea sp
1/2
1
2

Tomato paste
(Soy) cream
Cumin
Coriander
Paprika powder
Lemon (for lemon juice)
Onion
Garlic cloves

Prep

15 min

  1. Cut potatoes
  2. Dice onions and mince garlic
  3. Cut carrots into slices or cubes
  4. Cut celery into slices
  5. Preheat oven to 200°C
  6. Halve the cherry tomatoes

Cook

45 min

pan 2

Cook potatoes

~15 min

they're ready when you can easily pierce them, drain them and save around 100 ml of the water

pan 1b

Sauté onions and bacon pieces

medium/high heat until bacon is crispy ~5 min

Add carrots, garlic and celery

~5 min

Add tomato paste, cumin, coriander and paprika powder

~2 min

Add lentils, lemon juice, and add ca 100 ml of the potato water

~2 min, season with salt and pepper

pan 2

Add the (soy) cream and mash the potatoes

oven

Pour the sauce into an oven dish. Spread the potato mash on top. Place the cherry tomatoes on top and sprinkle with some bread crumbs

~30 min at 200°C

waves

Leave a Comment