@capucine.emily: Lentil Hachis Parmentier / Shepard’s Pie Ingredients 1 kg / 2.2 lb potatoes, peeled 3 tbsp butter 1 cup / 240 ml milk 500 g / 17.5 oz cooked lentils, canned or freshly cooked 2-3 carrots 250 g / 9 oz mushrooms 1 cup / 240 ml vegetable broth 3 garlic cloves 3/4 1 cup / 75-100 g shredded cheddar or mozzarella Method 1/ Peel and cut the potatoes into chunks. Add to a pot of salted water and cook for 20-25 minutes, or until completely tender. 2/ Meanwhile, heat a little olive oil in a large pan. Add the chopped mushrooms and cook for about 5 minutes, until they release their water and begin to brown. Add the garlic, chopped carrots and lentils. Pour in the vegetable broth and simmer for about 10 minutes, until the carrots are tender and most of the broth has been absorbed. Season with salt and pepper. 3/ Drain the potatoes and mash with the butter and milk. Season with salt and pepper. Add the lentil mixture to a casserole dish and spread the mashed potatoes evenly over the top. Sprinkle with the shredded cheese. 4/ 2 options to cook, either broiler: Broil for about 5-10 minutes, watching closely, until golden and bubbling. Or oven: Bake at 400°F / 200°C for about 20 minutes, until the cheese is melted and golden. #lentils #EasyRecipes #familymeals #vegetarian #easydinner

Capucine Emily

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Monday 21 September 2026 16:22:42 GMT