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Vegetarian Shepherd's Pie

Prep Time:

15 mins

Cook Time:

15-20 mins

Serves:

Serves 4

Level:

About the Recipe

Ingredients

1 tbsp coconut oil

1 leek, finely chopped

2 carrots, roughly chopped

150g chestnut mushrooms, roughly chopped

1 garlic clove, minced

3 fresh sage leaves, roughly chopped

400g tin green or Puy lentils, drained

400g tin chopped tomatoes 400ml veg stock

1 tbsp Worcestershire sauce (optional, contains anchovies)

1 tbsp Tamari or soy sauce

1 tsp chilli flakes (optional)

salt & pepper



TOPPING

1 cauliflower, separated into florets

500g butternut squash, peeled & diced

knob of butter

salt and pepper

Preparation

  • Preheat the oven to 200C/180 Fan/Gas 6.

  • For the filling, heat the oil in a frying pan, add the leeks and fry for 4-5 mins.

  • Add the carrots, mushrooms and garlic and continue to cook, stirring regularly, for 4-5mins.

  • Add the sage, lentils, tomatoes, Worcestershire sauce, Tamari, chilli flakes and stock and stir.

  • Bring the mixture to the boil, then reduce the heat until simmering and continue to simmer while you make the topping.


  • For the topping, steam the cauliflower and butternut squash until soft.

  • Add the butter, season well with salt and black pepper, then mash until smooth.

  • Set aside and keep warm.

  • Continue to simmer for a further 1-2 mins, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery).

  • Season to taste with salt and freshly ground black pepper.

  • Transfer the filling mixture to an ovenproof baking dish, then spoonover the topping and spread into an even layer.

  • Bake the shepherd’s pie in the oven for 15-20 minutes, or until the topping is golden-brown and the filling is bubbling.

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