Vegetarian Shepherd’s Pie

Ingredients

  • For the filling
  • 1 tbsp oil
  • 1 leek, rinsed, trimmed and chopped
  • 2 carrots chopped
  • 1 punnet chestnut mushrooms, roughly chopped
  • 2 cloves of garlic minced
  • 3 fresh sage leaves chopped
  • 4 sprigs of fresh thyme leaves only
  • 400g Puy lentils (drained or cooked weight)
  • 3 tbsp Mrs Bridges Beetroot & Red Onion Chutney
  • 1 tin chopped tomatoes
  • 200ml vegetable stock
  • 200ml red wine
  • 1 tbsp Worcestershire sauce
  • 1 tsp chilli flakes
  • salt and pepper to season
  • For the topping
  • 600g Maris Piper potatoes, peeled and cut into 3cm chunks
  • 400g sweet potatoes, sweet potatoes peeled and cut into 3cm chunks
  • ½ cauliflower, separated into florets (or halved florets if larger)
  • generous knob of butter
  • salt and pepper to season
  • 70g Parmesan cheese

Recipe

1. Heat the oil in a non-stick pan on the hob over a medium heat. Add the leeks and cook for a few minutes until they soften.
2. Add the chopped carrots, mushrooms and garlic and continue to cook for a few minutes, stirring to keep from sticking.
3. Add the fresh herbs, lentils, tomatoes, Beetroot & Red Onion chutney, Worcestershire sauce chilli flakes, vegetable stock, and red wine. Stir well to combine and bring up to the boil before reducing to a simmer and cooking on for a further 20 minutes.
4. For the topping, bring a large saucepan of water to the boil (there’s no need to add salt). Add the sweet potatoes and sweet potatoes and boil for 10 minutes. Add the cauliflower to the pot and continue to cook until all the vegetables are tender. Drain and return to the pan. Allow to steam for a couple of minutes before adding the butter.
5. Season with a generous pinch of salt and black pepper before mashing to a smooth consistency. Finally, mix through the grated Parmesan and stir through the mix.
6. Season the vegetable mix with salt and pepper to taste before transferring to an ovenproof dish.
7. Carefully spread the potato mixture over the top, using a fork to create peaks.
8. Place in a pre-heated oven 200c (180c fan) for 25 minutes, or until you can see the mixture bubbling and the topping is a golden brown colour.

 

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