Lamb & Lentil Shepherd’s Pie with White Bean Mashed Potatoes

Name: Lamb & Lentil Shepherd’s Pie with White Bean Mashed Potatoes
Cuisine: British
Ingredients: 1 tsp (5 mL) chopped fresh rosemary or thyme; 1 lb (500 g) ground lamb; 10 oz (284 mL) can beef broth or bouillon, undiluted; 1 tsp (5 mL) chopped fresh rosemary or thyme; Canola or olive oil, for cooking; Canola or olive oil, for cooking; 1 carrot, finely chopped; 1 onion, finely chopped; Salt and pepper to taste; 2 cups (500 mL) cooked lentils, or a 19 oz (540 mL) can, rinsed and drained; 1 Tbsp (15 mL) tomato paste; 10 oz (284 mL) can beef broth or bouillon, undiluted; White Bean Mashed Potatoes topping; Salt and pepper to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

This bubbly, comfort-in-a-dish pie delivers a double whammy of legumes—lentils along with the lamb, and white beans puréed into the potatoes. How smart are you? Oh, so smart. And a great cook, too.

Ingredients

Canola or olive oil, for cooking
1 onion, finely chopped
1 carrot, finely chopped

Europe
United Kingdom
Stew
Gluten-free

Method

Preheat the oven to 375°F.

Prepare the White Bean Mashed Potatoes and set aside.

Drizzle some oil into a large skillet set over medium-high heat and sauté the onion, carrot, lamb, and rosemary for 5 to 8 minutes, until the vegetables are soft and the lamb is cooked thro