Shepherd's Pie with Vegetables

Instructions

• 1
  First, peel the potatoes and sweet potato, place them in a large pot, cover with enough water, and bring to a boil over high heat. Meanwhile, peel the onion and garlic, finely chop the onion, and press the garlic. Once the water in the pot starts boiling, reduce the heat to medium and cook the potatoes and sweet potato until tender for 15–20 minutes.
• 2
  Meanwhile, clean the mushrooms and cut them into small pieces (roughly the size of beans). Drain the red beans and lentils and rinse them under running water.
• 3
  Once the potatoes and sweet potato are cooked, drain the contents of the pot, add milk and salt, and mash everything into a smooth purée.
• 4
  Then, in a large pan, heat 2 tablespoons of oil over medium heat, add the chopped onion, and sauté for 2–3 minutes. Add the chopped mushrooms and salt to the sautéed onion and cook everything for another 4–5 minutes over medium heat. Next, add the garlic, ground paprika, honey, and tomato paste, and sauté for another 1–2 minutes. Then reduce the heat to low to medium, add the canned tomatoes, 100 ml of water, beans, and lentils to the pan, and cook the entire mixture for 5–10 minutes until it thickens.
• 5
  Meanwhile, preheat the oven to 210 °C, prepare a smaller baking dish (approx. 10 cm × 20 cm), and finely chop the parsley.
• 6
  Mix the finished bean mixture in the pan with the chopped parsley and season with lemon juice, salt, and pepper. Then transfer the contents of the pan to the prepared baking dish and spread the potato and sweet potato mash on top. Create ridges on the mash with a fork, place the dish in the oven, and bake the pie for 35–40 minutes at 200–210 °C until golden brown.
• 7
  Remove the finished shepherd's pie from the oven, portion it in the dish, and serve warm.