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Lentil & Mushroom Shepherd Pie

Elisa, our friend from the wonderful Happy Skin Kitchen, has created the perfect crowd pleaser using our 1L British Oat. It's super wholesome, easy, and utterly scrumptious too! 

(serves 6)

Ingredients:

  • 2 onions – finely chopped 
  • 2 carrots – finely chopped 
  • 3 garlic cloves – minced 
  • 1 stick of celery – finely chopped 
  • 350g of chestnut mushrooms – cleaned and trimmed
  • 550g of cooked Puy or green lentils 
  • 1 tin (400g) of chopped tomatoes 
  • 1 sprig of fresh rosemary 
  • 1 sprig of fresh thyme
  • 1 tbsp of balsamic vinegar 
  • 1 tbsp of tamari or soy sauce
  • 100ml of water or veggie stock 
  • A generous pinch of salt 
  • A glug of olive oil 

For the potato topping:

  • About 1kg of potato – peeled and chopped into pieces 
  • 1 tbsp of Dijon mustard 
  • 250ml of Planted 1L British Oat Drink
  • Salt & pepper to taste

Method:

Preheat the oven at 180 degrees Celsius.  Add the chopped potatoes to large pan and cover them with cold water. Add a pinch of salt. Put the lid on and bring to a boil. Cook the potatoes for 15 minutes until they are soft. Drain them and put them back into the pan. Leave them on one side.

Add the oil to a large pan together with the chopped onion, carrots and celery. Cook on a medium heat for around 8 minutes until the onion starts to caramelise. Add in the crushed garlic and cook for another few minutes. Remove the leaves from the rosemary and thyme stems and add them to the pan. Mix everything together. Add in the tinned tomatoes, balsamic vinegar, tamari sauce and mix again.

Add all the mushrooms to a food processor and pulse until you have a mince kind of texture. Add the mushrooms to the pan and mix everything together. Add the cooked lentils  and veggie stock and cook on high heat for about 15 minutes. You want to make sure all the water from the mushrooms evaporates and you are left with a thick and rich sauce. Add the Planted Oat Drink and mustard to the potatoes and mash them until you have a smooth puree. 

Spread the lentil ragu onto a baking dish. Add on top the mashed potatoes and press them down with fork. Bake in the oven for 30 minutes until slightly golden on top. Serve straight away with a side of greens and enjoy!