Shepherd's Pie with Lentil Topping (Egg-Free)

Ingredients

• 500 g Ground lamb (or beef)
• 1 medium Onion, chopped
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 2 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 500 ml Beef broth
• 1 tablespoon Worcestershire sauce
• 200 g Frozen peas
• 1 cup Dried lentils, red or brown
• 2 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Preheat oven to 200°C (400°F).
2. 2Heat olive oil in a large skillet over medium heat. Brown the ground lamb (or beef). Drain excess fat.
3. 3Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
4. 4Stir in the garlic and tomato paste. Cook for 1 minute more.
5. 5Pour in the beef broth and Worcestershire sauce. Season with salt and pepper.
6. 6Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.
7. 7Stir in the frozen peas.
8. 8Meanwhile, in a separate saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender and the liquid is absorbed.
9. 9Transfer the meat mixture to a baking dish. Top with the cooked lentils.
10. 10Bake in the preheated oven for 20-25 minutes, or until the topping is lightly browned and heated through.

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