Vegetarian Shepherds Pie
Watch How To Make This Shepherds Pie
PrintVegetarian Shepherds Pie
- Total Time: 1 hour 15 minutes
- Yield: Serves: 5-6
Description
Homemade shepherds pie filled with classic vegetables and topped with creamy mashed potato is heartwarming and satisfying. A wonderful mid-week dinner to serve the family!
Ingredients
Scale
- Vegetable Mixture
- 1 Tbsp extra virgin olive oil
- 1 large purple or brown onion, peeled and roughly chopped
- 3 cloves garlic, peeled and minced
- 1 large (250g) carrot, trimmed and finely chopped
- 2 large stalks (280g) celery, trimmed and sliced
- 400g canned brown lentils, drained and rinsed
- 1 cup (150g) frozen peas
- 2 Tbsp plain all purpose flour, or gluten free plain all purpose flour
- 1 1/2 cups (350ml) vegetable stock
- 2 Tbsp tomato paste
- 1/2 Tbsp worcestershire sauce
- 1 bay leaf
- 1 Tbsp melted butter, for topping
- Small handful fresh parsley, chopped, to serve
- Mashed Potatoes
- 3 large (approx. 250g each) white potatoes, peeled and chopped into large cubes
- 50g unsalted butter, cubed
- 1/2 cup (125ml) milk
- 1/2 tsp garlic powder
- Salt & pepper, to season
Instructions
- Vegetable Mixture
- Pre-heat oven to 200ºC (400ºF). Liberally grease a large roasting/baking dish. I used a large oval dish, see photo above. Lightly flour the dish with plain flour if your pan tends to stick.
- In a large fry pan, heat oil over a medium-high heat.
- Once pan is hot, add onion and sauté for 2 minutes or until translucent. Stir through minced garlic and cook for 1 minute until fragrant.
- Add carrot and celery. Cook for 5 minutes or until carrots have softened/fork tender.
- Add lentils and peas, cook for 30 seconds.
- Add flour and cook on medium-high heat for 1 minute whilst mixing.
- Pour in vegetable stock, tomato paste, worcestershire sauce and bay leaf, mix until well combined.
- Bring mixture to a boil. Once boiling, reduce to a simmer and cook mixture, whilst occasionally mixing for 5 minutes until some of the liquid has soaked through the vegetables and mixture has thickened slightly. Remove bay leaf, turn off heat and set aside.
- Mashed Potatoes
- Bring a large pot 1/2 filled with water to a boil.
- Once boiling, add potatoes and boil for 15 minutes or until very tender that you can mash them.
- Turn off heat and drain the water. Add potatoes back into the pot or if easier to work with, into a large mixing bowl.
- Mash potatoes with a potato masher.
- Add cubed butter and stir through until completely melted through.
- Pour in milk and mix until well combined.
- Add garlic and season with salt and pepper. Mix well until smooth and creamy.
- Assemble
- Pour vegetable mixture into greased roasting dish and smooth out the top.
- Spoon mashed potatoes over vegetable mixture. Gently spread out using a spatula or spoon.
- Grab a fork and scrape it over the potatoes.
- With a pastry brush, brush melted butter over potatoes.
- Transfer to oven and bake for 35-40 minutes or until potatoes have turn lightly golden and crispy.
- Remove from oven and sprinkle over fresh chopped parsley.
- Serve warm from the oven and enjoy!
- Store leftovers in an airtight container, refrigerated, for 2-3 days.
- Prep Time: 15min
- Cook Time: 1 hour