Lentil & mushroom shepherd’s pie
A nourishing twist on a classic, this recipe is rich in umami, packed with protein, and topped with creamy mashed potatoes. Ideal for supporting men’s health and seasonal vitality.
For the filling:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 celery stalk, diced
- ¾ cup brown mushrooms, chopped
- 2 tablespoons soy sauce or tamari
- ¼ teaspoon chilli powder
- 2 cups cooked green or brown lentils
- 1 tablespoon tomato paste
- ¼ cup vegetable stock
For the mash:
- 1 kilogram potatoes, peeled and chopped
- 3 tablespoons milk
- 2 tablespoon butter or olive oil
- ¼ teaspoon nutmeg
- Salt and pepper to taste
- Fresh parsley to garnish
- Preheat oven to 200°C.
- Boil potatoes until fork-tender (12–15 mins). Drain and mash with milk, butter, nutmeg, salt and pepper. Set aside.
- In a skillet, heat olive oil and sauté the onion, garlic, carrot, and celery. Cook for 5 minutes until soft.
- Add mushrooms, soy sauce, chilli powder. Cook until mushrooms release liquid and it evaporates.
- Stir in lentils, tomato paste, and stock. Simmer for 5 minutes until thickened.
- Spread lentil mixture in a baking dish. Top with mashed potatoes.
- Bake for 15 minutes, then increase the temperature to 250°C for 5 minutes until a golden crust appears. Garnish with parsley and serve.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
