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GEOFF's Lentil Shepherd's Pie...

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Prep Time 1 day
Cook Time 1 hour
Servings: 8 people
Course: Main Course
Cuisine: Australian
Calories: 511
Ingredients Equipment Method Notes

Ingredients
  

  • 250 gm whole red lentils (skin on)
  • 300 gm brown or red onions, finely diced (2 medium)
  • 200 gm celery (optional, I don’t use) (2-3 sticks)
  • 250 gm carrots, finely diced (2 medium)
  • 20 gm garlic, minced (4-5 cloves)
  • 140 gm tomato paste
  • 440 gm canned tomato, quality
  • 400 gm homemade sugo or quality passata
  • 40 ml red wine vinegar
  • 60 ml extra virgin olive oil
  • 150 gm button or Swiss brown mushrooms, roughly chopped
  • 1 bay leaves, (optional)
  • 2-3 sprigs rosemary or thyme
  • 10 stalks parsley bunch, chopped (1/2)
Ingredients for Potato topping
  • 1,250 gm Nicola, Royal Blue or Dutch Cream, peeled and diced
  • 150 ml pure cream or full cream milk
  • 150 gm unsalted butter
  • 100 gm aged cheddar or gruyère, grated
  • 2-3 gm Sea salt and white pepper to taste

Equipment

  • 1 Combi Oven
  • 1 Oven
  • 1 Moisture plus oven
  • 1 Induction
  • 1 Gas Stovetop
  • 1 Steam oven

Method
 

  1. 1. Prepare the lentils: Soak the whole red lentils in cold water overnight (at least 12hours). Drain and rinse thoroughly.
    2. Cook the lentils: Place drained lentils in a saucepan with 5 times their volume of cold water (about 1.25 litres). Simmer for 30 minutes until al dente. Drain and set aside.
    3. Prepare the potatoes: Place peeled, chunked potatoes in cold salted water. Bring to boil, then simmer for 20-25 minutes until tender. Alternatively, steam at 100% for 25 minutes in Miele Steam Oven (shelf position 2) in a perforated tray. For conventional steam ovens, use full steam setting.
    4. Build the base: Heat olive oil in a large pan over medium-high heat (induction 6). Add onions, carrots, and celery. Sauté 8-10 minutes until softened. Add garlic, bay leaf, and herbs. Cook 2 minutes until fragrant.
    5. Add tomato base: Stir in tomato paste and cook 2-3 minutes. Add tinned tomatoes, sugo, vinegar, and mushrooms. Bring to simmer.
    6. Combine and simmer: Add cooked lentils. Season with salt and pepper. Reduce to low (induction3-4) and simmer 45-60 minutes until thick. Stir in parsley.
    7. Assemble: Preheat oven to 180°C Fan Plus (shelf 2, tray underneath). Alternatively, use Moisture Plus at 180°C with 1 burst of steam on insertion. Transfer lentil mixture to oven-proof dish (30cm x 20cm) or 6 individual dishes.
    8. Make the mash: Drain potatoes. Add butter, cream, and cheese. Mash until fluffy. Season with salt and white pepper.
    9. Top and bake: Spoon mash over lentil filling. Create peaks with a fork. Bake 30 minutes until golden and crispy.
    10. Rest and serve: Rest5-10 minutes before serving.

Notes

To Serve
  1. Serve on warmed plates topped with grated parmesan, fresh parsley, and a drizzle of olive oil. Crusty sourdough bread on the side. For kids, add tomato sauce!
Notes
  1. Make-Ahead: Assemble up to 24 hours ahead. Cover and refrigerate. Bring to room temp 30 mins before baking, add 10 mins to cook time.
  2. Potato Varieties: Nicola, Dutch Cream, Desiree, or Sebago work best. Avoid waxy potatoes.
  3. Lentils: Use whole red lentils (masoor dal whole) from health food stores or Indian grocers. If using split red lentils, reduce cooking to 15-20 minutes.
  4. Vegan: Replace butter with olive oil, use plant milk, omit cheese or use vegan cheese.
  5. Puff Pastry Option: Line dish and top with puff pastry instead of mash. Brush with egg wash and bake until golden.
Freezer Friendly Instructions
Fridge Friendly Instructions: Store in glass containers (400-500gm serves 1-2) for up to 4 days.
Reheat Methods:
• Steam Oven: 100% steam for 12-15 minutes
• Conventional Oven: 160°C fan-forced for 20-25 minutes, covered with foil
• Microwave: 2 minutes, stir, then 1-minute bursts until hot (3-4 minutes total)
• Stovetop: Low heat with splash of water, stirring occasionally (8-10 minutes)
Freezer Friendly Instructions
Freeze in 500gm or 770gm glass containers for up to 3 months. Leave 1-2cm headspace. Label and date. Thaw in fridge for 12-24 hours.
Reheat from thawed:
• Steam Oven: 100% steam for 15 minutes
• Conventional Oven: 150°C Fan Plus or Moisture Plus (1 burst) for 15-20 minutes
• Microwave: Two 1.5-minute bursts, stirring between
Nutrition Facts - 8 servings recipe
Amount Per Serving | Calories – 511 or Kilojoules – 2140 | Total fat 29gm, Saturated fat - 13gm, Monounsaturated fat – 10gm, Polyunsaturated fat – 2gm, Trans fat 0gm | Cholesterol – 49mg | Sodium - 376mg | Potassium – 1,040mg | Total Carbohydrate - 52gm, Dietary Fibre 8gm, Sugars 8gm | Protein 24gm | Vitamin A | Vitamin C | Calcium | Iron.
*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.