Vegetarian Shepherd's Pie
Ingredients
- • 1000 g potatoes, peeled and cubed
- • 60 g butter
- • 120 ml milk
- • 30 ml olive oil
- • 1 item onion, diced
- • 200 g carrots, diced
- • 150 g celery, diced
- • 3 cloves garlic, minced
- • 300 g mushrooms, chopped
- • 400 g brown lentils, cooked
- • 150 g frozen peas
- • 45 g tomato paste
- • 480 ml vegetable broth
- • 15 ml Worcestershire sauce (vegetarian)
- • 2 tsp fresh thyme
- • 1 item bay leaf
- • 30 g all-purpose flour
- • 100 g cheddar cheese, shredded
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat your oven to 200°C (400°F).
- 2
Place the cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-20 minutes until fork-tender.
- 3
While potatoes cook, heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- 4
Add minced garlic and chopped mushrooms to the skillet. Cook for another 5 minutes until mushrooms release their moisture and begin to brown.
- 5
Sprinkle flour over the vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste.
- 6
Add tomato paste, cooked lentils, vegetable broth, Worcestershire sauce, thyme, and bay leaf. Stir to combine and bring to a simmer.
- 7
Let the mixture simmer for 10 minutes until thickened, then stir in frozen peas. Season with salt and pepper. Remove bay leaf.
- 8
Drain the cooked potatoes and return them to the pot. Add butter and milk, then mash until smooth and creamy. Season with salt and pepper.
- 9
Transfer the lentil and vegetable mixture to a 9x13 inch baking dish, spreading it evenly.
- 10
Spoon the mashed potatoes over the filling, spreading gently to cover completely. Use a fork to create texture on top.
- 11
Sprinkle shredded cheddar cheese over the mashed potato layer.
- 12
Bake for 25-30 minutes until the top is golden brown and the filling is bubbling around the edges.
- 13
Let the shepherd's pie rest for 5-10 minutes before serving to allow the filling to set.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to a rich, meaty flavor without meat is properly browning the mushrooms and using good quality vegetable broth. Don't skip the resting time after baking - it helps the layers set and makes serving much easier."
