Winter Vegetable and Lentil Shepherd’s Pie
I’m sitting here in the photo studio in Milan waiting for things to arrive so that we can go on shooting and finish this job. And as I not having anything else do, I thought I could make a short post here because I have a dish to propose to you, a Winter Vegetable and Lentil Shepherd’s Pie that you can vary as you like and according to the vegetables you have at home. I used butternut squash, Jerusalem artichoke, leek and celery and it was really tasty but I will try other vegetables next time I make it. The lentils make it more substantial so that you actually can serve this as the main course if you want.
WINTER VEGETABLE AND LENTIL SHEPHERD’S PIE
4-5 big potatoes
1/2 butternut squash
4-5 Jerusalem artichokes
1 small leek
2 sticks of celery
200 g/7 oz cooked lentils
4-5 tblsp parmesan cheese, freshly grated
herbs like thyme, rosemary or sage
extra-virgin olive oil
Peel and boil the potatoes and then make a nice mash, add parmesan cheese and mix well.
Trim and dice the butternut squash, and the Jerusalem artichokes, slice the leek and the celery sticks and braise in wine, herbs and olive oil until soft.
Add the cooked lentils and continue to cook for another 4-5 minutes.
Put the vegetables into a greased oven-proof form and cover with a layer of mashed potates.
Bake in a pre-heated oven (200°C/390°F) for about 15-20 minutes.