Veggie shepherd’s pie
This simple, hearty, vegetarian shepherd’s pie is packed full of healthy vegetables and lentils. Omit the Worcestershire sauce and Parmesan to make it a hearty vegetarian dinner (or read the recipe tips for alternatives).
This meal provides 416 kcal, 17g protein, 68g carbohydrate (of which 19g sugars), 6g fat (of which 2.5g saturates), 15g fibre and 1.5g salt per portion.
Ingredients
For the filling
- 1 tbsp oil
- 1 leek, trimmed, finely chopped
- 2 carrots, peeled and finely chopped
- 150g/5½oz chestnut mushrooms, roughly chopped
- 1 large garlic clove, finely chopped
- 3 fresh sage leaves, roughly chopped
- 3 fresh thyme sprigs, leaves only, finely chopped
- 400g tin green or Puy lentils, drained
- 400g tin chopped tomatoes
- 200ml/7fl oz vegetable stock
- 200ml/7fl oz red wine
- 1 tbsp Worcestershire sauce (optional)
- 1 tbsp soy sauce
- 1 tsp chilli flakes (optional)
- 1 tsp caster sugar (optional)
- salt and freshly ground black pepper
For the topping
- 2 sweet potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
- 2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
- ½ small cauliflower, leaves and root removed, separated into florets
- knob of unsalted butter
- 1 tbsp finely grated Parmesan (optional)
- salt and freshly ground black pepper
Method
To make the filling, heat the oil in a frying pan over a medium heat. Add the leek and fry for 4–5 minutes, or until beginning to soften.
Stir in the carrots, mushrooms and garlic. Cook, stirring regularly, for 4–5 minutes.
Add the sage, thyme, lentils, tomatoes, stock and red wine and stir until well combined. Bring the mixture to the boil, then reduce the heat until it is simmering and continue to simmer for 18–20 minutes while you make the topping.
Preheat the oven to 200C/180C Fan/Gas 6.
To make the topping, bring a large saucepan of water to the boil (there’s no need to add salt). Add the sweet potato and potato and boil for 10–12 minutes. Add the cauliflower and boil for a further 8–10 minutes, or until tender.
Drain the vegetables well and return them to the pan. Add the butter, season well with salt and pepper, then mash until smooth. Set aside and keep warm.
For the filling, stir in the Worcestershire sauce (if using), soy sauce, chilli flakes (if using) and sugar (if using). The filling should have thickened during cooking. Continue to simmer for a further 1–2 minutes, adding a little water if the mixture is too dry (simmer for longer if the mixture is too watery). Season with salt and pepper.
Transfer the filling mixture to an ovenproof baking dish, then spoon over the topping and spread into an even layer. If you like a crispy topping, create peaks in the mash using a fork. Sprinkle over the Parmesan, if using.
Bake the shepherd’s pie in the oven for 18–20 minutes, or until the topping is golden brown and the filling is bubbling.
Recipe tips
To freeze, make in an oven and freezer safe dish or tin. Cool thoroughly, then wrap in kitchen foil before freezing. Defrost in the fridge and reheat in the oven – still covered in foil – until piping hot throughout (about 25 minutes at 180C). Alternatively, freeze in individual portions in containers and reheat in the microwave.
Worcestershire sauce normally contains anchovies, but you can buy vegetarian versions. Henderson's Relish is another option.
Parmesan isn't vegetarian, but other Italian hard cheeses are (and they are often cheaper, too).
Floury potatoes are varieties sold as baking potatoes or for roasting.
