Shepherd's pie with legumes
Instructions
Peel the vegetables, then finely chop them and transfer them to a pan with the finely minced garlic and 3–4 tablespoons of extra virgin olive oil.
Let them cook for a few minutes to develop their flavor, then add the well-drained legumes and the bay leaf.
Cook for 5 minutes, deglaze with the wine, and let the alcohol evaporate; cover with the tomato puree and about a cup of water.
Season with salt and pepper and cook over low heat for about 35–40 minutes, or until the sauce has reduced. Remove the bay leaf and set aside.
Cook the potatoes in plenty of salted water; after about 35–40 minutes (or when they are fully cooked), drain them and mash them with a potato masher.
Add the lightly beaten egg and Parmesan cheese to the potatoes; add a pinch of pepper and nutmeg.
Mix the potato mixture until it reaches a fairly thick consistency.
Grease a baking dish and spread the legume sauce in it; cover completely with the potato mixture, smoothing the surface with a spoon. Finish with a drizzle of oil on top.
Bake in a preheated oven at 180°C for about 35–40 minutes, or until golden brown on top.
