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Vegetarian Shepherds Pie


  • Author: Wholesome Patisserie
  • Prep Time: 15min
  • Cook Time: 1 hour
  • 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
  • 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 
  • 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

Instructions

  1. Mashed Potatoes
  2. Bring a large pot 1/2 filled with water to a boil. 
  3. Once boiling, add potatoes and boil for 15 minutes or until very tender that you can mash them.
  4. Turn off heat and drain the water. Add potatoes back into the pot or if easier to work with, into a large mixing bowl. 
  5. Mash potatoes with a potato masher. 
  6. Add cubed butter and stir through until completely melted through. 
  7. Pour in milk and mix until well combined. 
  8. Add garlic and season with salt and pepper. Mix well until smooth and creamy. Set aside. 
  9. Vegetable Mixture
  10. 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. 
  11. In a large fry pan, heat oil over a medium-high heat. 
  12. 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. 
  13. Add carrot and celery. Cook for 5 minutes or until carrots have softened/fork tender. 
  14. Add lentils and peas, cook for 30 seconds. 
  15. Add flour and cook on medium-high heat for 1 minute whilst mixing. 
  16. Pour in vegetable stock, tomato paste, worcestershire sauce and bay leaf, mix until well combined. 
  17. 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 and turn off heat. 
  18. Pour mixture into greased roasting dish and smooth out the top. 
  19. Spoon mashed potatoes over vegetable mixture. Gently spread out using a spatula or spoon. 
  20. Grab a fork and scrape it over the potatoes. 
  21. With a pastry brush, brush melted butter over potatoes. 
  22. Transfer to oven and bake for 35-40 minutes or until potatoes have turn lightly golden and crispy. 
  23. Remove from oven and sprinkle over fresh chopped parsley. 
  24. Serve warm from the oven and enjoy!
  25. Store leftovers in an airtight container, refrigerated, for 2-3 days.