Lentil Shepherds Pie

Servings: 6

Preheat oven to 400 degrees

• Ingredients

  Massed potato

  • 4 large Russet potato

  • 1 teaspoon Aurora Kosher Salt

  • 1/3 cup milk

  • 2 tablespoons unsalted butter

  Shepherd's Pie filling

  • 2 tablespoons Aurora Extra Virgin

  • Olive Oil

  • 1 tablespoon Aurora minced garlic

  • 1 onion, finely chopped

  • 1 teaspoon chili powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon Aurora dried oregano

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon cayenne pepper

  • 2 tablespoons Rodolfi Tomato Paste

  • 1 cup frozen mixed vegetables

  • 2 tablespoons flour

  • 1/2 cup Aurora Chicken Stock

  • 1 398ml can Aurora Lentils, drained and rinsed

  • 1 cup shredded mozzarella cheese

  • Aurora Kosher Salt and pepper to taste

• Directions

  Peel and chop potatoes into 8 pieces. Place in a pot, cover with water, add salt, and bring to a boil. Simmer for 15 minutes until tender. Drain, return to the pot to steam dry, then mash with milk and butter until creamy. Set aside.

  While the potatoes cook, heat a pan over medium heat and add oil. Cook garlic and onion with a pinch of salt for 3-4 minutes until soft. Stir in spices and toast for 1 minute. Add tomato paste, then mix in frozen vegetables to thaw. Stir in flour and cook for a few minutes, then add stock.

  Add the lentils, stir well, and simmer for a minute. Then, mix in the mozzarella and check for seasoning.

  Lightly grease 6 ramekins (or one large casserole dish). Divide the mixture, flatten with a spoon, and top with mashed potatoes, using a piping bag or fork to create a rough surface.

  Place on a baking tray and bake for 30 minutes. Broil for 1 minute to crisp the top. Enjoy!