Ghost Shepherd's Pie with Beluga Lentils
Hearty filling of black beluga lentils and vegetables, topped with little mashed-potato ghosts with sesame eyes: the side dish becomes a main course.
- 70 min
- 646 kcal / serving
- medium
- vegetarian
- Protein
- 24.8 g
- Fat
- 16.9 g
- Carbs
- 95.6 g
Contains: milk, celery, sesame (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 600 g floury potatoes
- 100 ml milk
- 20 g butter
- 100 g beluga lentils
- 1 onion
- 1 carrot
- 1 garlic clove
- 1 tbsp olive oil
- 1 tbsp tomato puree
- 300 ml vegetable stock
- 1 tsp dried thyme
- 100 g frozen peas
- 1 tsp black sesame seeds (for the eyes)
- 1 pinch nutmeg
- salt, pepper
Method
- Peel and quarter the potatoes and boil in salted water for 20 minutes until soft.
- Finely dice the onion, carrot and garlic and fry in the oil for 5 minutes. Add the tomato puree and thyme and toast for 1 minute.
- Add the lentils and stock, bring to the boil and simmer covered for 20–25 minutes until the lentils are cooked and the liquid is almost absorbed. Stir in the peas and season with salt and pepper.
- Preheat the oven to 200 °C. Drain the potatoes, let them steam dry and mash finely with warm milk and butter. Season with salt and nutmeg. The mash must be firm enough to pipe.
- Spread the lentil filling in a baking dish. Fill the mash into a piping bag with a large round nozzle and pipe 6–8 tall peaks as ghosts. Press in two sesame seeds each as eyes.
- Bake for 15–20 minutes until the ghost tips are lightly golden.
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