Shepherd's Pie with Vegetables

INSTRUCTIONS

• 1
  First, peel the potatoes and sweet potato, place them in a large pot, cover with plenty of 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 soft, about 15–20 minutes.
• 2
  Meanwhile, clean the mushrooms and cut them into small pieces (about the size of beans). Drain and rinse the red beans and lentils 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 puree.
• 4
  Then, in a large pan over medium heat, heat 2 tablespoons of oil, add the chopped onion, and sauté for 2–3 minutes. Add the chopped mushrooms and salt to the sautéed onion and continue to sauté for another 4–5 minutes over medium heat. Then add the garlic, ground paprika, honey, and tomato paste, and sauté for another 1–2 minutes. Reduce the heat to low to medium, add 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 small baking dish (about 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 puree on top. Use a fork to create ridges on the surface of the puree, 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.