Dessertsdeliciouslyella
Italian Shepherd's Pie
A rich tomato and lentil base is infused with fragrant herbs and topped with caper and basil mashed potatoes, this winter warmer is guaranteed to please any crowd. We leave the potato skin on for our mash as it brings with it excellent texture and added fibre, plus potato skin is a notable source of iodine which is key for healthy thyroid function. Just be sure to scrub the potatoes thoroughly.
👥 6 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●pan
- ●colander
📝 Preparation Steps
1
Chop the potatoes into 2.5cm pieces, leaving the skin on. Place in a saucepan and add cold water to cover. Bring to a gentle simmer, and cook, until tender when pierced with a fork, ⏱️ 15 - 20 minutes. Drain well.
potatoes20 oz
2
Meanwhile, cook the lentil base. Heat a generous drizzle of olive oil in a large heavy-bottomed saucepan over medium heat. Once the oil is hot and shimmering add the onion, carrots, celery, garlic, and basil stalks, and season with a pinch of salt and several grinds of pepper. Cook, stirring frequently, until softened, ⏱️ 8 - 10 minutes. Stir in the dried oregano, sage and thyme. Add the lentils, tomatoes, and vegetable stock and stir to combine. Cover, and simmer gently for about ⏱️ 15 minutes. Remove the lid and cook, until the lentils are tender and the mixture has thickened, about 5 more minutes. This is to ensure that some liquid has a chance to evaporate and your mixture is not too runny.
olive oil1 tablespoonbasil1 oz
3
Preheat the oven to 190°C / 170°C fan.
4
For the mash, allow the drained potatoes to sit in the colander, giving them a good toss to make sure they are completely drained, as any excess liquid can result in a grainy mash. Once the edges of the potatoes are dry enough that they are starting to turn white they are ready to be mashed. Return the pan to the hob over low heat and add the oat milk and 1 tablespoon of olive oil. Heat gently to just warm through, as adding hot cooked potatoes to a cold liquid can result in a gluey mash. Return the potatoes to the pan with the warmed milk and roughly mash with a hand masher or an electric hand mixer.
potatoes20 ozolive oil1 tablespoon
5
Stack the basil leaves, roll into a tight cylinder then finely slice, so you have long ribbons of basil. Add to the mash along with the chopped capers and stir until well combined.
basil1 ozcapers2 tablespoons
6
Pour the lentil mixture into a 23 x 14cm oven dish, spoon the mash on top and spread evenly over the surface. If you want extra golden, crispy bits on top you can run a fork along the surface of the mash. Bake, until the top is golden brown and the mixture is bubbling at the edges, ⏱️ 25-30 minutes. Allow to cool slightly before serving, about ⏱️ 5 minutes.
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