Lentil Shepherd’s Pie with Crisp Cabbage Slaw

Ingredients by component

Lentil shepherd’s pie

• 500 g cooked brown lentils
• 200 g carrots
• 150 g peas
• 150 g onion
• 25 g tomato purée
• 250 ml unsalted vegetable stock
• 900 g potatoes
• 130 ml unsweetened soy milk
• 30 ml olive oil
• 5 g salt

Cabbage and caraway slaw

• 500 g white cabbage
• 120 g carrots
• 25 ml apple cider vinegar
• 20 ml olive oil
• 2 g caraway seeds
• 4 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Lentil shepherd’s pie: Peel and boil potatoes for 20–25 minutes. Mash with warm soy milk, half the oil and half the salt.
3. Lentil shepherd’s pie: Sauté onion and finely diced carrot in remaining oil for 8 minutes. Add tomato purée, lentils, stock and remaining salt; simmer 15 minutes. Stir in peas.
4. Lentil shepherd’s pie: Spoon filling into a 20 × 30 cm dish and top with mash. Roughen with a fork and bake at 210°C for 25–30 minutes. Rest 10 minutes.
5. Cabbage and caraway slaw: Shred cabbage finely, salt and massage for 2 minutes. Stand for 15 minutes and drain released water.
6. Cabbage and caraway slaw: Add grated carrot, vinegar, oil and caraway. Toss and rest for 10 minutes before serving.
7. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.