Shepherd's pie with mushrooms, lentils and blackeye beans

We bring you the popular English recipe for shepherd's pie in a vegetarian version full of flavour and energy, just as this recipe should be. The traditional shepherd's pie is a typical British dish of leftover cooking, very easy and succulent and that takes advantage of leftover stewed meat from the holidays, topped with a layer of gratin mashed potatoes.

We make this vegetarian shepherd's pie with mushrooms, lentils and beans , not forgetting the potato and cheese topping, which combines wonderfully with its base.

We highly encourage you to try it, it is a succulent and very comforting recipe for the winter months.

Le Creuset Signature Cocotte and Le Creuset Tureens

Ingredients

For the filling

• 2 tbsp (30 ml) olive oil
• 1 onion, cut into small cubes
• 2 leeks, washed and chopped
• 500 g of assorted mushrooms (champignons, shitake, black trumpet mushrooms...)
• 2 cloves garlic, minced
• 4 carrots, peeled and diced
• 2 celery stalks, diced
• 3 sprigs of thyme
• 1 sprig rosemary, leaves removed and roughly chopped
• Salt and black pepper
• 2 tbsp (30 ml) tomato paste
• 125 ml red wine
• 500 ml of vegetable broth
• 400 g of chopped canned tomatoes
• ½ cup lentils, rinsed and drained
• 400 g black-eye beans, drained

For the potato topping

• 500 g potatoes, peeled and cut into large pieces
• 500 g sweet potatoes, peeled and cut into large pieces
• 40 g salted butter
• 125 ml whole milk, warmed
• ½ cup grated Gruyere cheese
• Salt and black pepper, to season
• Parsley and chives, finely chopped

Preparation

1. Pour the tablespoons of oil into the Le Creuset 24cm cocotte (you can also use a non-stick saucepan, you need a cooking surface with some height, such as the Le Creuset saucepan with lid ).
2. Add the chopped onion and leeks and sauté over medium heat until softened (6-8 minutes).
3. Increase the heat and add the mushrooms. Cook until the liquid released by the mushrooms is reduced and the mushrooms and other fungi begin to brown.
4. Add the minced garlic, stir and cook for 1 minute.
5. Add the carrots, celery, thyme and rosemary. Season lightly with salt and black pepper. Allow to cook for several minutes to soften, then add the tomato paste.
6. Add the wine and allow it to reduce by half, and once it has done so, add the broth, chopped tomatoes and lentils.
7. Partially cover with the broth and let it simmer for approximately 40-45 minutes. Add the beans and parsley and stir.
8. Let's move on to the potato topping: in a separate pot, boil the potatoes in salted water until they are tender.
9. Once the potatoes are cooked, drain them well and put them through a food mill (a manual food mill is the quickest and most practical way to use them). Pour the puree into a bowl, where you will also add the butter, milk and cheese. Season with salt and black pepper and mix well to homogenize.
10. Once you have the filling for your Le Creuset cocotte ready and the potato topping ready, divide the filling between six Le Creuset soup tureens . Pour the filling in first and then add the mashed potato and cheese on top to cover with the potato topping.
11. To finish, broil in a preheated oven at 200°C until bubbling and golden (approx. 30 minutes). Garnish with chopped chives.

Grades:

• You can make the filling with mushrooms only if you prefer or if you only have mushrooms available.
• You can make the mashed potatoes without cheese, or using a less intense cheese. You can also make a truffled mashed potato, applying truffled salt or adding a splash of truffled oil from our pantry section . These are ingredients with intense flavour, with very little you will give it a fabulous aroma and the truffled mashed potatoes with the mushroom base will go perfectly.
• The presentation in Le Creuset soup tureens is divine. Alternatively, you can also use mini-cocottes, although they won't have as much capacity or height (use them without a lid and the purée will stick out slightly).