Lentil Shepherd's Pie
The full Sunday-dinner effect with no meat in it.
Recipe Author
Riff Kitchen@riffkitchen
Lentil Shepherd's Pie
The full Sunday-dinner effect with no meat in it.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 20 prep · 1 hr 10 min cook
- 1 hr 30 min
- servings
- 6
- effort
- Medium
Nonna's note
Mushrooms and tomato paste do the work meat normally does. Both are packed with glutamates, which is what savoury depth actually is.
Method
6 steps · tap one to tick it off
Tips
Use brown or green lentils. Red lentils collapse into a puree and the filling turns soupy. Brown or green lentils hold their shape through the 25-minute simmer.
Mash the potatoes while they are hot. Hot potatoes mash smooth with the olive oil. Cooled ones turn gluey when worked, and the topping bakes heavy.
Let it stand before serving. Ten minutes out of the oven lets the filling settle, so portions hold together instead of running across the plate.
Swaps
No cremini mushrooms? White button mushrooms. They hold more water, so brown them a few minutes longer.
No Yukon Gold potatoes? Sweet potatoes, for a sweeter, softer topping that browns faster, so check it early.
No thyme? Dried thyme, about a third as much, or chopped fresh rosemary.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The potato topping turns slightly grainy.
Reheat: Covered with foil in a 180°C oven, uncovered for the last 10 minutes, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Nonna's note
Mushrooms and tomato paste do the work meat normally does. Both are packed with glutamates, which is what savoury depth actually is.
Instructions
Follow the steps to perfection.
Tips
Use brown or green lentils. Red lentils collapse into a puree and the filling turns soupy. Brown or green lentils hold their shape through the 25-minute simmer.
Mash the potatoes while they are hot. Hot potatoes mash smooth with the olive oil. Cooled ones turn gluey when worked, and the topping bakes heavy.
Let it stand before serving. Ten minutes out of the oven lets the filling settle, so portions hold together instead of running across the plate.
Swaps
No cremini mushrooms? White button mushrooms. They hold more water, so brown them a few minutes longer.
No Yukon Gold potatoes? Sweet potatoes, for a sweeter, softer topping that browns faster, so check it early.
No thyme? Dried thyme, about a third as much, or chopped fresh rosemary.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The potato topping turns slightly grainy.
Reheat: Covered with foil in a 180°C oven, uncovered for the last 10 minutes, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix