Veggie shepherd’s pie

Veggie shepherd’s pie
Summary Not available
Diet : Vegetarian
Total time : 1 hr
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Veggie shepherd’s pie

Summary Not available
Total Time1 hr
Course: Main Course
Cuisine: British
Diet: Vegetarian
Keyword: 30-60 min, Healthy Vegetarian Recipes
Person: 4
Calories: 763kcal

Materials

  • 1 tbsp oil
  • 1 leeks finely chopped
  • 2 carrots peeled and finely chopped
  • 100 g mushrooms chestnut roughly chopped
  • 1 garlic cloves finely chopped
  • 3 sage leaves roughly chopped
  • 3 thyme sprigs finely chopped
  • 400 g Puy lentils drained
  • 400 g chopped tomatoes
  • 2 tbsp Vegetable broth
  • 50 ml red wine
  • 1 tbsp sauce
  • 1 tbsp soy sauce
  • 1 tsp flaked chillies
  • 1 tsp sugar
  • 1 tsp black pepper
  • 2 potatoes peeled and cut into 2cm/¾in chunks
  • 2 potatoes peeled and cut into 2cm/¾in chunks
  • 5 small cauliflower head separated into florets
  • 1 tbsp butter unsalted
  • 1 tbsp parmesan cheese
  • 1 tsp black pepper

Instructions

  • To make the filling, heat the oil in a frying pan over a medium heat
  • Add the leeks and fry for 4–5 minutes, or until beginning to soften
  • Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4–5 minutes
  • Add the sage, thyme, lentils, tomatoes, stock and red wine and stir together until well combined
  • Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18–20 minutes while you make the topping
  • Preheat the oven to 200C/180C Fan/Gas 6
  • To make the topping, bring a large saucepan of water to the boil (there’s no need to add salt)
  • Add the sweet potato and potato and boil for 10–12 minutes
  • Add the cauliflower and boil for a further 8–10 minutes, or until tender
  • Drain the vegetables well and return them to the pan
  • Add the butter, season well with salt and pepper, then mash until smooth
  • Set aside and keep warm
  • Stir the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using) into the filling mixture, which should have thickened during cooking
  • Continue to simmer for a further 1–2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery)
  • Season with salt and pepper
  • Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer
  • If you like a crispy topping, create peaks in the mash using a fork
  • Sprinkle over the Parmesan, if using
  • Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling

Notes

No extra notes

Nutrition

Calories: 763kcal | Carbohydrates: 131g | Protein: 41g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 625mg | Potassium: 2343mg | Fiber: 45g | Sugar: 17g | Vitamin A: 5764IU | Vitamin C: 223mg | Calcium: 243mg | Iron: 13mg

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