Vegetarian Shepherd’s Pie
This hearty and flavorful shepherd's pie is a comforting dish perfect for chilly evenings. Tender lentils, aromatic herbs, and earthy mushrooms come together in a rich red wine and tomato sauce, topped with a creamy blend of sweet potatoes, potatoes, and cauliflower. Baked to golden perfection, each bite offers a delicious medley of textures and flavors that is sure to warm both body and soul.
— Constant Cookbook
Ingredients
- 1 tbsp oil
- 1 leek
- 2 carrots
- 150g/5½oz chestnut mushrooms
- 1 large garlic
- 3 fresh sage
- 3 sprigs fresh thyme
- 1 x 400g tin green or Puy lentils
- 1 x 400g tin chopped tomatoes
- 300ml/10fl oz vegetable stock
- 250ml/9fl oz red wine
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp chilli
- 1 tsp caster sugar
- and freshly ground saltblack pepper
- 2 sweet potatoes
- 2 floury potatoes
- ½ small cauliflower
- knob of unsalted butter
- salt and freshly ground black pepper
- 1 tbsp finely grated parmesan
Instructions
- To make the filling, heat the oil in a frying pan over a medium heat. Add the leeks and fry for 4â5 minutes, or until beginning to soften.
- Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4â5 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 18â20 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 (thereâs no need to add salt). Add the sweet potato and potato and boil for 10â12 minutes. Add the cauliflower and boil for a further 8â10 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 1â2 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 shepherdâs pie in the oven for 18â20 minutes, or until the topping is golden brown and the filling is bubbling.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 416kcal
- Carbohydrate Content: 68g
- Fat Content: 6g
- Fiber Content: 15g
- Protein Content: 17g
- Saturated Fat Content: 2.5g
- Sugar Content: 19g
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