Veggie and Lentil Shepherd's Pie with Kimchi Mash
A hearty and gut-friendly shepherd's pie topped with a unique kimchi-infused mashed potato crust, packed with lentils and vegetables.
20 min
Prep
50 min
Cook
4
Serves
450
Calories
Macros · per serving
14g protein
78g carbs
10g fat
Ingredients
For 4 servings
- 2 tablespoons olive oil
- 1 onion
- 2 carrot
- 2 celery stalk
- 2 cloves garlic
- 400 grams canned lentils
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- salt — to taste
- black pepper — to taste
- 800 grams potatoes
- 1 cup kimchi
- 2 tablespoons butter
- 1/4 cup milk
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Peel and dice the potatoes, then boil in a large pot of salted water until tender, about 15 minutes.
- 3
While potatoes are cooking, heat olive oil in a large skillet over medium heat.
- 4
Dice the onion, carrot, and celery; mince the garlic.
- 5
Add onion, carrot, and celery to the skillet, and sauté until soft, about 7 minutes.
- 6
Add garlic and sauté for another minute.
- 7
Drain and rinse the lentils, then add them to the skillet along with peas, tomato paste, vegetable broth, soy sauce, thyme, salt, and pepper.
- 8
Stir well and let it simmer for 10 minutes until the mixture thickens slightly.
- 9
Once the potatoes are cooked, drain them and return to the pot.
- 10
Add kimchi, butter, and milk to the potatoes; mash until smooth and season with salt and pepper to taste.
- 11
Transfer the lentil mixture to a baking dish and spread the kimchi mash evenly over the top.
- 12
Bake in the preheated oven for 30 minutes until the top is slightly golden.
- 13
Let it cool for 5 minutes before serving.
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