A hearty, soul-warming vegetarian twist on the classic British comfort dish, featuring a savory lentil and vegetable filling topped with creamy mashed potatoes. This budget-friendly masterpiece is perfect for family dinners and delivers rich, satisfying flavors that will please both vegetarians and meat-eaters alike.
⏱️75 min
📊Medium
👥6 servings
🍽️Main
vegetarianbudget-friendlyfamilycomfort-food
Ingredients
250 gbrown or green lentils
900 gpotatoes
2 largeonions
3 mediumcarrots
2 piecescelery stalks
3 piecesgarlic cloves
500 mlvegetable broth
30 gtomato paste
50 gbutter
100 mlmilk
30 mlolive oil
2 tspdried thyme
1 piecebay leaf
5 gsalt and black pepper
Instructions
1PREPARE THE LENTIL FILLING: Rinse the lentils thoroughly under cold running water and set aside. Heat olive oil in a large, heavy-bottomed pot over medium heat. Finely dice the onions, carrots, and celery into uniform small pieces (this mixture is called mirepoix). Add the diced vegetables to the hot oil and sauté for 5-7 minutes, stirring occasionally, until they begin to soften and the onions become translucent. The vegetables should release their aromas and become slightly caramelized at the edges.
2BUILD THE FLAVOR BASE: Mince the garlic cloves finely and add them to the sautéed vegetables, cooking for another 60 seconds until fragrant. Stir in the tomato paste, coating the vegetables evenly, and cook for 2-3 minutes to caramelize the paste slightly and deepen its color. This concentrates the flavors and removes any raw taste. Add the dried thyme and bay leaf, stirring to combine well.
3COOK THE LENTILS: Add the rinsed lentils to the pot along with the vegetable broth. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer gently for 25-30 minutes, stirring occasionally, until the lentils are tender but still hold their shape (they should not be mushy). The lentils are ready when they can be easily mashed between your fingers but still maintain their form. If the liquid reduces too quickly, add more broth as needed.
4PREPARE THE MASHED POTATO TOPPING: While the lentils are cooking, peel the potatoes and cut them into evenly-sized chunks (approximately 4-5 cm pieces for uniform cooking). Place them in a large pot of cold salted water and bring to a boil over high heat. Cook for 12-15 minutes until a fork easily pierces the center of the largest piece. Drain the potatoes well in a colander, allowing excess moisture to evaporate for 1-2 minutes.
5MASH THE POTATOES: Return the drained potatoes to the pot and add the butter and milk. Mash vigorously with a potato masher until you achieve a smooth, creamy consistency with no lumps remaining. Season generously with salt and black pepper to taste. The potatoes should be fluffy and light, forming soft peaks when spread with a spoon. Taste and adjust seasonings as needed, ensuring they are well-seasoned to complement the lentil filling.
6ASSEMBLE AND BAKE: Preheat your oven to 190°C (375°F). When the lentil filling is cooked and tender, season it generously with salt and pepper to taste, then remove the bay leaf and pour the mixture into a 2-liter baking dish, spreading it evenly. Top with the mashed potatoes, smoothing the surface with the back of a spoon or creating decorative peaks with a fork. Bake for 20-25 minutes until the top is golden brown with some darker, crispy edges forming. The filling should be bubbling slightly at the edges.