Shepherd’s pie

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

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

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.

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.

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.

(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