It’s been a while since I wanted to try Shepherd’s pie, this recipe is British based on meat and I made it with lentils and mushrooms. Very healthy !! It seems difficult to prepare but it is not at all! I could never do this to you … give you a difficult recipe! I’m sure you’ll love it when you get to taste these ingredients all together …
- white onion
- white potatoes
- Champignon mushrooms
- Parmigiano Reggiano
- parsley, salt, pepper, aromatic herbs.
I do not write the exact doses because when I’m cooking these kind of recipes, I use the ingredients, randomly, in fact, I cooked a lot of lentils that I had to freeze a part … LOL! Before I forget the oven must be preheated to 180/190 degrees. Boil the potatoes to prepare the puree.
Step 1: cook the dried lentils, then add a white onion, diced or sliced carrots, ripe tomatoes or canned tomato pulp, finely chopped celery, aromatic herbs to taste. Cook over medium heat following the instructions on the package. Add salt in the last ten minutes of cooking. I recommend you let the liquid dry, the consistency of the lentils must be like a pulp. ￼ SAVE YOUR TIME: use canned lentils and bake them with the same ingredients!
Step 2: Meanwhile, sauté the mushrooms, then cut into cubes and pour into a pan with a drizzle of olive oil; season with garlic or onion, parsley, salt and pepper and add a little water. Cook them with a lid. Now you can mix lentils and mushrooms.
Step 3: Peel the potatoes and prepare the mash as you already know how to do. Phase 4: Assembly: in a lightly oiled pan, place the well-leveled lentils. ￼
Then a nice sprinkling of Parmesan and then create a cover with mashed potatoes. Crush it and level it with your hands. ￼ Sprinkle Parmigiano again and bake for about 20/30 minutes until the mash is a little golden and well compact.
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