Vegetarian Shepherd's Pie

    Vegetarian Shepherd's Pie


    13 people made this

    This is great comfort food. A mashed potato topping covering a tasty blend of red lentils with carrot, onion and celery in wine and stock.


    • 3 large potatoes
    • 250g red lentils
    • 2 large carrots
    • 2 sticks celery
    • 1/2 onion, chopped
    • 2 cloves garlic
    • splash of white wine
    • 2 cups (500ml) vegetable stock
    • 50g butter
    • 2 teaspoons tomato puree
    • salt and pepper

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Peel and chop potatoes into small pieces and put in large saucepan of boiling water for 15 minutes. While potatoes are cooking simmer red lentils in a small saucepan with vegetable stock and a splash of wine.
    2. Chop carrots, onion and celery and add to a large saucepan with butter and garlic. Cook until soft.
    3. Add lentils (which will have absorbed all the stock) to pan with vegetables and add tomato puree. Turn heat down to a simmer while you mash the potatoes with butter and plenty of pepper.
    4. Add lentil mix into a glass dish and top with the mashed potatoes. Cook for 30-40 minutes in a 200 degree C oven, or until potato top is browned nicely.

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