Shepherd's Pie

To prepare a delicious dish based on potatoes, lentils, and mushrooms, we start by peeling, washing, and cutting the potatoes into cubes. They will be boiled in a pot with water and salt to soften and become a bit more flavorful. While the potatoes are boiling, we can prepare the other ingredients that will complete this dish.

The first step is to peel the onion, mushrooms, and garlic. The onion will be finely chopped, the mushrooms will be cleaned and sliced, and the garlic will be finely crushed to release its aroma. In a frying pan, add the oil and heat it over medium heat. When the oil is hot, add the chopped onion and sauté until it becomes glassy and translucent. This process will bring the flavors of the onion to life, creating a tasty base for the other ingredients.

Once the onion is ready, add the sliced mushrooms, which will be sautéed together with the onion until they release their juice and it begins to evaporate. It is important for the mushrooms to become golden and have a pleasant texture. If desired, at this stage you can also add a little white wine, which will further enhance the flavors; let it boil until the alcohol evaporates.

Next, we add the lentils, which have been previously boiled and drained, but we leave a little liquid in them to maintain moisture. We mix the ingredients well, then remove the pan from the heat and add the crushed garlic, as well as the fresh spinach leaves. These will wilt quickly in the heat of the mixture, bringing a note of freshness and color.

In another bowl, we put the flour and mix it with a little liquid from the lentil soup to avoid lumps. After obtaining a homogeneous composition, we pour it over the mushroom and lentil mixture, letting everything boil for a few minutes until it thickens. We season with salt and pepper to taste, ensuring we achieve a mixture that is quite thick but still remains soft.

To assemble the dish, we take a small baking dish or an oven-safe glass dish and grease it with oil, then sprinkle breadcrumbs on the bottom and sides. The layer of breadcrumbs on the bottom should be thicker, about 0.5 cm, to create a crispy crust. We place the lentil and mushroom mixture over the breadcrumbs, smoothing it out.

After the potatoes have boiled, we drain them well and mash them, adding the margarine (or coconut oil) and preferred milk. This results in a thicker puree that will cover the mixture in the dish. We place the dish in the preheated oven and bake until the potato puree develops a golden and appetizing crust.

When the dish is ready, we take it out of the oven and let it cool slightly. Then, we carefully slice it and serve it either plain or accompanied by a fresh salad, which will perfectly contrast with the rich flavors of the dish. This recipe is not only filling but also packed with nutrients, providing a delicious and comforting meal.