Lentil Vegetable Shepherd's Pie (Vegetarian)

Lentil and vegetable shepherd's pie in oval dish.

Lentil Vegetable Shepherd's Pie (Vegetarian)

This vegetarian lentil shepherd’s pie is filling, warming and packed full of flavour and goodness. Made with puy lentils and a generous amount of vegetables this is healthy comfort food everyone will love.

Course Dinner

Cuisine vegetarian

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 265kcal

Author Monika Dabrowski

Equipment

1 Large pan with lid
1 Medium casserole dish (approx. 6cm/2½'' deep)

Ingredients

1 cup less 1tbsp puy lentils rinsed, 6.35oz
1 onion finely chopped
1 celery stalk finely chopped
2 garlic cloves finely chopped
3 tablespoons olive oil
3 tablespoons white wine
2¾ cups vegetable stock or vegan 'beef' stock
3 medium carrots peeled, diced
3 tablespoons tomato puree
2 tablespoons Worcestershire sauce ensure it's vegetarian/vegan
1 teaspoon dried thyme
⅔ cup sweet corn from a can, 3.88oz
¾ cup petits pois or garden peas, frozen, 3.88oz
1 tablespoon flour
Fine sea salt and pepper to taste

For the topping

1½ pounds potatoes peeled weight
⅓ cup milk
1 tablespoon butter
⅓ cup mature cheddar cheese coarsely grated

US Customary - Metric

Instructions

Peel and boil the potatoes in salted water, drain well, add the butter and milk and mash until smooth and creamy. Cover and set aside. In the meantime prepare the filling.
In a large pan heat up the oil, add the onion, celery and garlic and cook over a low/medium heat for about 3 minutes until softened stirring often. Add the wine and cook for another minute.
Add the lentils and cook for 2 minutes stirring often. Add half of the stock, cover, bring to the boil then simmer for 6 minutes.
Add the carrots, tomato puree, Worcestershire sauce, thyme, onion granules, more stock, stir, cover and simmer for 15 minutes stirring occasionally. In the meantime preheat the oven to 400 F/ 200 C/ gas mark 6.
Add the corn and peas then scatter the flour over the top and stir until no longer visible. Cook for a couple of minutes until the mixture thickens and starts bubbling up (add any remaining stock at this point).
Remove from the heat, adjust the seasoning as needed (be generous with the pepper) and pour the filling mixture into a medium casserole dish (about 6 cm/2.5 in deep).
Top with the mashed potato, scatter the cheese over the whole thing and bake in the upper part of the oven for 20-25 minutes or until golden.
Remove from the oven and serve.

Notes

You do NOT need to soak the lentils. Simply rinse, drain well and cook along with the other ingredients (as per Instructions).
To save time prepare the potato mash while the filling mixture is bubbling away.
Mash the potatoes (while hot) until creamy and there are no lumps.
You can prepare the potato mash in advance but heat it up before topping the pie (it will be easier to work with).
Bake this shepherd’s pie in the upper part of the oven so the top browns nicely and relatively quickly.
Refrigerate leftovers, covered, for up to 3 days. Reheat in the microwave.
Freeze for up to 3 months.
Use any strong cheese (semi-hard or hard) instead of the cheddar.
Worcestershire sauce: substitute balsamic vinegar if preferred. Alternatively add a bit of both (up to 2.5 tbsp in total).

Nutrition