Vegetarian Shepherds Pie Recipe
Ingredients
Filling
- 1 tbsp olive oil
- 1 large onion finely chopped
- 3 cloves garlic crushed
- 1 leek finely chopped
- 1 large carrot diced
- 1 stick celery diced
- 2 tins tomatoes
- 400 g passata
- 1 tsp mixed dried herbs
- 1 tin black lentils
- 1 tin borlotti beans
- 1 handful chopped fresh parsley
- 1 tsp worcestershire
Topping
- 3 sweet potatoes diced
- 1 celeriac diced
- 1 handful grated cheddar cheese optional
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Servings:
Instructions
- Heat the oil in a large saucepan and add the onions. Cook for about 2 minutes before adding the garlic, leeks, carrots and celery. Saute for about 5 minutes.
- Add in the tinned tomatoes, passata and dried herbs and bring to the boil, then turn down the heat and leave to simmer for 30 minutes.
- Meanwhile, gently boil the sweet potato with the celeriac for about 25 minutes (until a fork goes into them easily). Drain them and put them back in the saucepan, add a knob of butter and mash with a fork or potato masher. You can add some milk or water if the mash is too dry.
- Once the veg and tomatoes have been simmering, add in the lentils, beans and parsley. Stir in the worcestershire sauce, adding a little at a time to taste. Season with salt and pepper and place the veg filling in the bottom of a large ovenproof dish. Cover with the mash and some grated cheese if using.
- Bake the pie in a hot oven for 20 minutes or until bubbling at the edges. We love to serve this pie with some steamed or sautéed greens - spinach, tender stem broccoli or chard.
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