Sunday 12 August 2012

Vegetarian Sheperd's Pie

This is absolutely, hands-down, my favourite veggie sheperd's pie recipe. All too often, veggie versions of meat dishes are very very disappointing, but not this one! This dish is packed with flavour (and protein!), and is lovely, hearty meal. You can also add a cheeky slosh of red wine if you've got a bottle open as it adds a great flavour. I make this quite often as it is equally tasty served the next day for lunch (or dinner again, if I'm feeling lazy...)

Vegetarian Sheperd's Pie with Cheddar and Lentils
serves 4 to 6


  • • 2 red onions
  • • 2 carrots
  • • 2 sticks of celery
  • • 2 cloves of garlic
  • • a small bunch of fresh rosemary
  • • 2 x 400g tins of lentils
  • • olive oil
  • • 1 x 400g tin of plum tomatoes
  • • 200ml vegetable stock, preferably organic
  • • 1.5kg Desiree potatoes
  • • sea salt and freshly ground black pepper
  • • 150g Cheddar cheese, grated
  • • 100ml whole milk
  • • a pinch of nutmeg

  • Method
  • The following steps and accompanying pictures are from Jamie's website.

  • To prepare and cook your filling

    • Peel and roughly chop the onions and carrots
    • Trim and roughly chop the celery
    • Peel and finely chop the garlic cloves

    To prepare and cook your filling

    • Pick the rosemary leaves, discard the stalks
    • Finely chop half of leaves, put the rest to one side
    • Drain the lentils

    To prepare and cook your filling

    • Heat a large pan on a medium heat
    • Add a good lug of olive oil and the onions, carrots, celery and garlic
    • Cook gently with the lid on for 8 to 10 minutes, stirring occasionally, or until softened

    To prepare and cook your filling

    • Add the chopped rosemary leaves, tinned tomatoes and stock and stir well
    • Bring to the boil, then add the drained lentils, reduce to a low heat and simmer gently for 30 minutes, or until thick and delicious

    To make your mash topping

    • Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water
    • Boil for about 10 minutes until tender
    • Stick a knife into them to check they’re soft all the way through

    To make your mash topping

    • Drain in a colander and return them to the pan
    • Grate the Cheddar cheese
    • Add the milk, butter, most of the cheese and a pinch of salt and pepper to the pan

    To make your mash topping

    • Finely grate in a few scrapings of nutmeg
    • Mash until smooth and creamy

    To assemble and cook your shepherd’s pie

    • Preheat the oven to 190ºC/375ºF/gas 5
    • Transfer the lentil mixture to a large ovenproof baking dish
    • Spoon the mash evenly over the top, poke the remaining rosemary leaves into it to decorate and drizzle with olive oil

    To assemble and cook your shepherd’s pie

    • Sprinkle with the remaining grated cheese, then cook in the hot oven for 30 minutes, or until golden and bubbling

    And voila, it's ready to eat! Nom nom nom :)

    Tell me, dear readers, what sort of food do you like to tuck into on a cold and miserable winter's night?

    Anna x


  1. This is my first time visiting your blog, and I'm glad I found it! I'm also starting a cake business :-) And this pie looks heavenly. Thank you for sharing!

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