It’s pretty hard to beat a savoury stew, but when it’s topped with hot mashed potatoes its nothing but glorious.
In fact, the only thing that could make it better is to top the stew with Irish champ mashed potatoes, a cheesy, oniony, potatoey conglomeration of deliciousness.
This shepherd’s pie is super easy to make according to what you have on hand – keep it chock-full of veggies or sub the lentils with your favourite meatless option. Get ready for your new favourite dinner!
In a large pot, bring your diced potatoes to a boil with salted cold water to cover.
In an even larger oven-proof pot, saute the onions, carrots, celery and garlic over medium-low heat until onions are translucent, about 5-10 minutes.
Add the flour and stir for about 30 seconds.
Add the rest of the ingredients except milk and butter, and bring to a boil.
Simmer as long as you need to have a reduced, thick, savoury sauce. I like to simmer for an hour, to let the lentils really get soft. Keep checking the water level and top up with stock or water if needed.
In a frying pan over medium heat, saute the kale/silverbeet in a little organic olive oil or butter until wilted. Turn off the heat and set aside.
When the potatoes are cooked, drain them and mash with the organic milk, butter, salt, pepper, and cheese. You want them to be quite lumpy, so don't mash too hard. Feel free to add a little more milk if wanted, but keep it reasonably thick.
Mix in the kale/silverbeet and spring onions and taste for seasoning
Spread your savoury lentil mixture in a baking dish and top with the potato champ topping. Sprinkle with extra cheese and bake in a 200C oven for 20 minutes until pie is bubbling and cheese has browned.