Preparation
1 hour
Cooking time
1 hour
Portions
4
Filling
1 onion
chopped
1 clove of garlic
crushed
Olive oil for sweating
200 g green lentils
2 tbsp tomato purée
2 carrots
cut into 5 mm cubes
200 g leek
cut into 5 mm thick slices
2 stalks of celery
cut into 5 mm cubes
250 g champignons
quartered
400 g skinned, chopped plum tomatoes (tinned)
100 ml red wine
250 ml vegetable bouillon
3 sprigs of thyme
leaves plucked
3 sprigs of marjoram
leaves plucked
1 pinch of sugar
Some salt
Some pepper
Mashed potato
500 g mealy potatoes
peeled
500 g sweet potatoes
peeled
150 ml milk
40 g butter
1 pinch of salt
Some pepper
1 knife tip of nutmeg
Filling
Sweat the onion and garlic in plenty of olive oil in a large pan over a medium heat until translucent. Add the lentils and tomato purée and sweat together. Add the vegetables and champignons and sweat briefly. Add the rest of the ingredients up to and including the sugar, bring to the boil and then simmer for 20 minutes. Season with salt and pepper to taste and transfer to the porcelain dish.
Mashed potato
Cut the potatoes and sweet potatoes into large pieces and boil in plenty of salted water until cooked. Drain off the water and mash the potatoes with the rest of the ingredients. Season the mashed potato to taste.
Baking
Preheat the cooking space to 200 °C using the top/bottom heat humid mode.
Spread the mashed potato evenly over the filling.
Bake the shepherd’s pie on a wire shelf in the middle shelf position for 1 hour.
Cooking steps
(Pre-)heat cooking space to 200 °C with Top/bottom heat damp
Preheating finished. Put the food in.
Top/bottom heat damp 200 °C for 1 Hrs
Additional information
Recipe number
B06
Created by
V-ZUG LTD
Created on
26/1/22