Mushroom, Lentil and Bean Shepherd's Pie (Vegetarian Shepherd's Pie)

We bring you the popular English recipe for shepherd's pie in a vegetarian version full of flavor and energy, just as this recipe should be. The shepherd's pie traditional is a classic British thrifty dish, very easy and succulent, making use of leftover roast meat from holidays, and crowned with a layer of gratinéed mashed potato.

This vegetarian shepherd's pie we make with a base of mushrooms, lentils and beans, not forgetting the potato and cheese topping, which pairs wonderfully with its base.

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

Below you'll see the step-by-step written instructions and also in a video recipe!

Cocotte Signature Le Creuset and Le Creuset Soup Tureens

Ingredients

For the filling

• 2 tbsp (30 ml) olive oil
• 1 onion, diced small
• 2 leeks, washed and chopped
• 500 g mixed mushrooms (button, shiitake, trumpet mushrooms...)
• 2 garlic cloves, chopped
• 4 carrots, peeled and diced
• 2 celery stalks, diced
• 3 sprigs thyme
• 1 sprig rosemary, leaves removed and chopped into large pieces
• Salt and black pepper
• 2 tbsp (30 ml) tomato paste
• 125 ml red wine
• 500 ml vegetable stock
• 400 g canned chopped tomato
• ½ cup lentils, rinsed and drained
• 400 g carilla beans, drained

For the potato topping

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

Preparation

1. Pour the tablespoons of oil into the Le Creuset 24 cm casserole (you can also use a nonstick Shallow Casserole; you need a cooking surface with some height, such as the Le Creuset Shallow Casserole 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 reduces and the button and other mushrooms begin to brown.
4. Add the chopped garlic, stir and cook for 1 minute.
5. Add the carrots, celery, thyme and rosemary. Lightly season with salt and black pepper. Let cook for several minutes until softened, then add the tomato paste.
6. Add the wine and let it reduce by half, and once reduced add the stock, chopped tomatoes and lentils.
7. Partially cover with stock and let simmer for about 40-45 minutes. Add the beans and parsley and stir.
8. Now for the potato topping: in a separate pot, boil the potatoes in salted water until tender.
9. Once the potatoes are cooked, drain well and press through a potato ricer (the manual potato ricer is very quick and practical to use). Let the mashed potato fall into a bowl, to which 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 the Le Creuset casserole ready and the potato topping ready, divide the filling among six Le Creuset soup tureens. Pour the filling first and then spoon the mashed potato and cheese on top to cover with the potato topping.
11. To finish, gratinate in a preheated oven at 200 °C until bubbling and golden (approx. 30 minutes). Top with chopped chives to garnish.

Notes:

• You can make the filling with mushrooms only if you prefer or if that's all you have.
• You can make the mashed potato without cheese, or using a milder cheese. You can also make a truffled mashed potato by using truffle salt or adding a drizzle of truffle oil from our pantry section. These are intensely flavored ingredients; with just a little you'll add a fabulous aroma and the truffled mash will pair perfectly with the mushroom base.
• Presentation in the Le Creuset soup tureens is divine. Alternatively, you can also use the mini cocottes, although you won't have as much capacity or height (use them without the lid and let the mash protrude slightly).