Beef and Lentil Shepherds Pie

Instructions

1. 1

   **Prepare the Mashed Topping:**

2. 2

   If using fresh potatoes, peel and chop them into chunks. If using tinned new potatoes, drain them.

3. 3

   Boil potatoes in salted water until tender, about 15-20 minutes. If using frozen cauliflower, add it to the pot for the last 5 minutes of cooking.

4. 4

   Drain and mash with olive oil, ricotta cheese, seasoning with salt and pepper.

5. 5

   **Make the Beef Filling:**

6. 6

   In a large skillet, combine the minced beef base, frozen peas, carrots, mixed peppers, chopped tomatoes, Worcestershire sauce, soy sauce, and herbs. Stir gently to incorporate.

7. 7

   Let it simmer over medium heat for about 10-15 minutes, allowing the flavors to meld together.

8. 8

   Taste and adjust seasoning with salt and pepper.

9. 9

   **Assemble the Shepherd's Pie:**

10. 10

    Preheat your oven to 200°C (400°F).

11. 11

    Spoon the beef filling into a baking dish and spread it out evenly.

12. 12

    Top with the ricotta-mashed potato mixture, smoothing it out with a spatula. You can use a fork to create a decorative pattern on top, which will encourage browning.

13. 13

    **Bake:**

14. 14

    Place in the preheated oven for 20-25 minutes, or until the top is golden and slightly crispy.

15. 15

    **Serve:**

16. 16

    Let it cool slightly before serving. Enjoy this warm, comforting dish with a side of green salad or steamed veggies!