Vegetable Shepherd’s Pie

A hearty meat-free pie packed with lentils and vegetables, topped with a smooth three-vegetable mash and baked until golden.

Vegetarian Healthy Main Course Lentils Vegetable-Rich

Estimated Nutrition

Calories

416

kcal / serving

1664 kcal total

Carbs

68g

per serving

272 g total

Fat

per serving

24 g total

Protein

17g

per serving

68 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Caster Sugar

optional

CondimentsSauces

tbsp

Worcestershire Sauce

tbsp

Soy Sauce

Dairy

knob

Unsalted Butter

tbsp

Parmesan

finely grated and optional

LegumesPulses

400

Green Or Puy Lentils

tinned and drained

Liquids

300

Vegetable Stock

250

Red Wine

NutsSeeds

clove

Garlic

finely chopped

piece

Sage

roughly chopped fresh leaves

sprig

Thyme

fresh leaves only and finely chopped

tsp

Chili Flakes

optional

unit

Salt

to taste

unit

Black Pepper

freshly ground to taste

OilsFats

Oil

Vegetables

piece

Leek

trimmed and finely chopped

piece

Carrot

finely chopped

150

Chestnut Mushroom

roughly chopped

400

Chopped Tomato

tinned

500

Sweet Potato

peeled and cut into 2cm chunks

500

Floury Potatoes

peeled and cut into 1cm chunks

0.5

piece

Cauliflower

separated into florets

Method

Heat oil in a frying pan and fry leeks for 5 minutes.

Place filling in an ovenproof dish and spread the vegetable mash on top.

Add Worcestershire sauce, soy sauce, chilli, and sugar to the filling and simmer briefly.

Drain the vegetables and mash them with butter and seasoning.

Bake for 20 minutes until the topping is golden and the filling bubbles.

Add carrots, mushrooms, and garlic then cook for 5 minutes while stirring.

Boil sweet potatoes for 8 minutes, add potatoes for 5 minutes, then add cauliflower for 10 minutes.

Preheat your oven to 200°C.

Stir in sage, thyme, lentils, tomatoes, stock, and wine then simmer for 20 minutes.