Lentil shepherd’s pie with roasted broccoli

35 MIN


Serving amount:
  • 1 lentils can
  • 1 tomato polpa can
  • 2 broccoli
  • 1 green beans bag
  • 1 carrot
  • 1 celery stalk
  • 2 desiree potatoes
  • 1 brown onion
  • 1 parsley bunch

This recipe is for 2 servings, please refer to printed recipe cards for 4 and 6 servings or just increase quantities.

Pantry staples: Cooking oil, salt, pepper, milk, butter

Allergens: Onion, dairy

Specialised equipment: BPotato masher (optional), pie tin or oven prood frying pan

Chef's note: An Irish specialty, a Shepherd’s Pie traditionally contains lamb. For our Atlas Masterclass vegetarian version, we have substituted the lamb for lentils which are a great source of protein. 

* Use half of the onion and parsley provided.

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1. Preheat the oven and prepare the lentils

Preheat oven to 210C fan forced. Drain the lentils through a sieve.

2. Prepare the ingredients

Wash the vegetables. Finely chop the onion, celery and carrot. Slice the beans into 1cm pieces. Separate the broccoli into large florets, slice the stem into 1cm rounds. Roughly chop the parsley. Peel and roughly chop the potato.

3. Mash the potatoes

Bring a saucepan of salted water to the boil. Add the potatoes and cook for 10 minutes or until tender. Drain the water and mash the potatoes using a potato masher or fork. Stir through a little butter and enough milk to make a smooth, creamy mash.

4. Cook the lentil filling

Meanwhile, heat a splash of oil in a frying pan over medium-low heat and cook the onion, carrot and celery for 5 minutes or until soft.

5. Continue cooking the filling

Add the the tomato polpa, simmer for an additional 5 minutes then stir through the lentils, beans and most of the parsley. Season to taste with salt and pepper.

6. Assemble the pie

Add the lentil filling into a pie tin or oven proof frying pan. Spoon dollops of the mash over the lentil filling then carefully spread so that all the filling is covered. Roughen the top with the back of a spoon. Place the pie into the preheated oven and bake for 20 minutes or until the sauce bubbles and the mash is golden.

7. Roast the broccoli

Meanwhile, place the broccoli stems and florets on a lined baking tray, drizzle with a little oil and sprinkle with a little salt. Place in the oven with the pie and cook for 10 minutes or unit slightly charred.

8. To serve

Serve the pie with the roasted broccoli. Sprinkle with any remaining parsley.