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Lentil Shepherd's Pie
Preparation : 15 min
Cooking : 1 h 
Total time : 1 h 15 Rest : 0 min
4 people
2 tbsp Mr Organic Italian Organic Extra Virgin Olive Oil
1 tbsp Mr Organic Tomato Puree
400 g Mr Organic Whole Plum Tomatoes
350 g Mr Organic Lentils
1 White onion, chopped
1 Carrot, chopped
1 celery stick, chopped
4 garlic cloves
1 tbsp soy sauce
1 tbsp worcestershire sauce
1 tbsp balsamic vinegar
1 leaf bay leaf
1 vegetable stock cube
1 stalk fresh thyme
4 potatoes, peeled
1 tbsp butter
250 ml single cream
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RECIPE STEPS
1
Heat Mr Organic Olive Oil over medium heat. Sauté onion until browned, then add carrots, celery, and garlic.
- 2 tbsp Mr Organic Italian Organic Extra Virgin Olive Oil
- 1 White onion, chopped
- 1 Carrot, chopped
- 1 celery stick, chopped
- 4 garlic cloves
2
Stir in dried herbs, soy sauce, plant-based Worcestershire, balsamic vinegar, bay leaf, and thyme.
- 1 tbsp worcestershire sauce
- 1 tbsp balsamic vinegar
- 1 leaf bay leaf
3
Add Mr Organic Tomato Purée, fry briefly, then mix in Whole Plum Tomatoes (break them down), lentils, stock cube, 250ml water, salt, and pepper. Simmer for 25 minutes
- 1 tbsp Mr Organic Tomato Puree
- 400 g Mr Organic Whole Plum Tomatoes
- 350 g Mr Organic Lentils
- 1 vegetable stock cube
4
For the dauphinoise topping, slice potatoes (2mm, Magimix 4200XL). Fry garlic in plant-based butter, add cream, and warm. Pour lentil mix into a dish, layer potatoes, pour over garlic cream, season, and bake at 180°C for 30–35 mins until golden and bubbling.
- 4 potatoes, peeled
- 1 tbsp butter
- 250 ml single cream
5
Serve hot with fresh thyme or parsley. Enjoy!
- 1 stalk fresh thyme
Mr Organic
