Vegetarian Shepherd's Pie
423kcal
Ingredients
- 400 g tinned green lentils drained and rinsed
- 1 tablespoon olive oil
- 1 white onion diced
- 1 carrot diced
- 2 garlic cloves minced
- 1 teaspoon rosemary
- 1 teaspoon Italian herbs
- 2 tablespoon tomato paste
- 1 tablespoon plain flour
- 80 ml red wine
- 250 ml passata
- 1 tablespoon soy sauce or tamari
- 500 g baking potatoes
- 2 tablespoon butter
- 3 tablespoon milk
- Salt and pepper to taste
- 40 g mature cheddar cheese
Method
- Peel your potatoes and cut them into large chunks. Place in a saucepan and cover with cold water.500 g baking potatoes
- Place the pan on medium heat and bring to a boil, leaving your potatoes to boil until a knife easily goes through them.
- Drain your potatoes and add the butter and milk. Then, mash until smooth and creamy. Season to taste. Set the potatoes aside while you prepare the lentil shepherd’s pie filling.2 tbsp butter, 3 tbsp milk
- In a skillet or frying pan, heat your oil and then tip in the onion and carrot.1 tbsp olive oil, 1 white onion, 1 carrot
- Preheat your oven to 350F (180C).
- Sauté on low heat for a good 5-7 minutes until the vegetables have softened, then tip in the minced garlic, seasonings, tomato paste, and plain flour. Cook for a further minute.2 garlic cloves, 1 tsp rosemary, 2 tbsp tomato paste, 1 tbsp plain flour, 1 tsp Italian herbs
- Pour in the red wine, cook for 2 minutes to allow the alcohol to cook off, then pour in the passata and tamari.80 ml red wine, 250 ml passata, 1 tbsp soy sauce or tamari
- Stir in your green lentils and season with salt and pepper, simmering the mixture for 5 - 10 minutes until the sauce thickens.400 g tinned green lentils, Salt and pepper to taste
- Remove the pan from the heat. If you’re not using an oven-safe pan, transfer the lentil mixture to an oven-safe casserole dish. Spoon over the mashed potatoes, and use a fork to create lines in the mashed potatoes (which will turn deliciously crispy in the oven!).
- Pop the pan in the oven and bake for 25 minutes, then scatter over the cheese and place under the grill for 5 minutes until golden brown and bubbling.40 g mature cheddar cheese
Nutrition
Serving1gCalories423kcalCarbohydrates58gProtein17gFat14gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.2gCholesterol26mgSodium469mgPotassium1426mgFiber12gSugar9gVitamin A3319IUVitamin C21mgCalcium161mgIron6mg
Notes
For best results, leave your shepherd’s pie to sit for 5 - 10 minutes before serving it - this helps everything hold its shape better.
I store any leftovers in the skillet if I have room in the fridge, covered with foil, and then transfer straight to the oven to reheat at 180C for 30 - 40 minutes until warmed through. You could also transfer leftovers to an airtight container and reheat in the microwave.