Shepherdless Pie by The Happy Pear

Ingredients – Serves 4–6

Lentil and Vegetable Filling

• 2 onions
• 3 cloves of garlic
• 1 carrot
• 1 parsnip
• 10 fine beans
• 2 × 400g tins of lentils
• 1 tbsp oil
• 2 × 400g tins of chopped tomatoes
• 1 tsp smoked paprika
• 2 bay leaves
• 1 tbsp maple syrup
• 2 tbsp tamari or soy sauce

Mashed Potato Topping

• 1½ kg potatoes
• 100ml oat milk
• 3 tbsp olive oil
• Salt and ground black pepper

Garnish
 

• A few sprigs of fresh thyme

Method

1. Prep the veg: Preheat the oven to 200°C fan/425°F/gas 7. Peel the onions and garlic and finely dice. Chop the carrot, parsnip and fine beans into bite-sized pieces. Drain and rinse the lentils. Cut the potatoes into even, bite-sized pieces for even boiling, leaving the skins on.
2. Cook the potatoes: Fill a large saucepan with boiling water. Add the chopped potatoes and 1 tablespoon of salt. Bring to a boil, then reduce to a simmer, and cook for 20 minutes or until soft. Drain and set aside.
3. Sauté the aromatics and veg: Heat a large saucepan over a medium heat, add 1 tablespoon of oil, and sauté the onions for 5–6 minutes, until lightly browned. Add the garlic, chopped vegetables and lentils with a pinch of salt. Cover and sweat for 5 minutes, stirring occasionally. If necessary, add 2 tablespoons of water to prevent sticking.
4. Make the lentil-vegetable filling: Stir in the chopped tomatoes, 1 teaspoon of salt, 1 teaspoon of black pepper, the smoked paprika, bay leaves, maple syrup and tamari or soy sauce. Mix well, bring to a boil, then reduce the heat to medium, and simmer for 5–6 minutes. Remove from the heat and adjust the seasoning to taste.
5. Mash the potatoes: To the boiled and drained potatoes, add the oat milk, 3 tablespoons of olive oil, 1 teaspoon of salt, and . teaspoon of black pepper. Mash until smooth and adjust the seasoning to taste.
6. Assemble the pie: In a casserole dish, add all the lentil filling, ⅔ of the way up the dish, then top with the mashed potato, spreading evenly.
7. Texture the topping: Use a fork to create ridges on the mashed potato topping for a crispy finish.
8. Bake: Bake in the preheated oven for 15 minutes, or until the potato topping is golden.
9. Garnish and serve: Remove the thyme leaves from their stalks and sprinkle over the cooked pie. Serve hot with your favourite salads.
10. Top tip: Top the potato with 100g of your favourite pesto before baking to take it to the next level!