Shepherd’s Pie with lentils
Zutaten:
Makes 2 portions
- 2 cups of mountain lentils
- 2 carrots
- ¼ celeriac
- 1 onion
- 1 tin of chopped tomatoes
- 4–5 floury potatoes
- 2 dl plant-based drink
- 1 tbsp rapeseed oil
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp mustard
- Salt, pepper
Zubereitung
Peel and finely chop the onion. Trim the carrots and celeriac and cut them into small pieces as well. Heat the onions in a pan with a little oil and fry until translucent. Rinse the lentils under running water and add them to the pan along with the carrot and celeriac pieces. Season with thyme, bay leaf, mustard, salt and pepper, then deglaze with the chopped tomatoes and two cups of water. Cover and simmer for 30 minutes, stirring occasionally. In the meantime, quarter the potatoes and cook them in boiling water until tender. Drain the cooked potatoes, return them to the saucepan, and mash them with plant-based milk and a little salt to make mashed potato. When the lentil stew is cooked through, transfer it to a baking dish, cover with the mashed potato and press a pattern into the top with a fork. Bake the casserole for 20–30 minutes at 180 degrees (top and bottom heat) until the edges of the mashed potatoes turn golden brown.
A good accompaniment is red cabbage, as the vitamin C it contains helps the body absorb iron from the lentils.
Mikronährstoffe pro 100g