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.
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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
- Cut potatoes
- Dice onions and mince garlic
- Cut carrots into slices or cubes
- Cut celery into slices
- Preheat oven to 200°C
- Halve the cherry tomatoes
Cook
45 min
Cook potatoes
~15 min
they're ready when you can easily pierce them, drain them and save around 100 ml of the water
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
Add the (soy) cream and mash the potatoes
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
This is a recipe from the Fork Ranger book
