Beef and Lentil Shepherd's Pie with Scalloped Potatoes
This is our version of a classic Shepherd's Pie, but with a bit of a Clove twist. The base is our popular Less-Meat Bolognese - made with less meat but loads of mushrooms and added lentils. The pie is topped with crunchy golden potato slices, making it feel a bit more special occasion than a traditional layer of mash. If you're feeling old-school though, use this base and make a yummy parmesan mash instead!
Ingredients 15
For The Bolognese
2 tbsp olive oil
1 onion, finely diced
3 cloves garlic, minced
2 tsp thyme, fresh, leaves picked
2 tbsp tomato paste
1⁄2 tsp salt
1⁄2 tsp pepper, cracked
250 g beef mince
300 g field mushrooms, grated
1 can brown lentils, 400g, drained and rinsed
1 tbsp Worcestershire sauce
2 cups beef stock
For The Potato Top
500 g potatoes, thinly sliced
2 tbsp Parmesan cheese, grated
2 tbsp milk
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Method 8
Preheat oven to 180 degrees. Place whole in a medium pot of cold salted water and bring to a boil. Simmer for 15 minutes until parboiled, but not soft, you should be able to stick a knife into the potato with a little resistance. Drain potatoes and set aside to cool.
Finely dice the and , then grate , including the stems, on the coarse side of a box grater. Pick the and set aside.
In a medium casserole pot or saucepan, heat over medium heat. Add diced with a pinch of and sautée for about 5 minutes or until translucent. Add minced , , , salt and and cook for 2-3 minutes, until fragrant and the tomato paste starts to thicken.
Turn heat up to medium-high. Add the to the pot and sauté until nicely browned, around 3-4 minutes.
Add half of the and cook, stirring often until mushrooms have softened and any liquid has evaporated, around 4-5 minutes. Add the remaining mushrooms and repeat. The mixture should look glossy and rich.
Drain and rinse the can of . Add to the pot, along with the and . Reduce heat to medium-low and simmer for 10 minutes or until the sauce has slightly reduced. Taste, adding more and if needed. Transfer bolognese to a baking dish roughly 30cm x 20cm and spread into an even layer.
Once are cool enough to handle, slice into thin rounds or half moons, about ½ cm thick. Layer the potato slices on top of the bolognaise, and season with and . Add another layer of sliced potato rounds. Brush over the potato, top with grated and a sprinkle of salt and fresh cracked pepper.
Bake in oven for 15 minutes or until golden brown. When cooked, remove from oven and let sit for 5 minutes before serving.
Clove Kitchen's tips
To ensure a golden crust on your sliced potatoes, try using a mandoline for even thickness. This tool makes all the difference in achieving a beautiful, professional look—plus, it helps the potatoes cook uniformly. Another tip is to brush a little extra olive oil on the potato slices, in addition to the milk, to enhance their crispiness. And if you’re like me and appreciate a bit of extra flavour, add a light sprinkle of smoked paprika on the potatoes before baking for an added depth that complements the earthy tones of the mushrooms and lentils.
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Notes
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