Vegetarian Shepherd's Pie Recipe

Vegetarian Shepherd's Pie Recipe

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

Serves: 4

Preparation time: 30 minutes

Cooking time: 50 minutes

Method

For the potatoes

  1. Peel and chop the sweet potatoes into cubes.
  2. Place them into a pan of water and heat to the boil. Cook until soft.
  3. Attach the knife blade to the food processor.
  4. Drain the potatoes and add the butter, mash to a purée.

For the filling

  1. Soak the lentils in some cool water for 20 minutes.
  2. Then drain and wash under cold running water.
  3. Attach the knife blade to the food processor.
  4. Add the onions, celery and garlic and chop, then reserve.
  5. Add the herbs (except the bay leaves) and chop and remove from the bowl and reserve.
  6. Heat the oil in the saucepan and cook the onion and garlic until soft.
  7. Add the seasoning and tomato purée.
  8. Add the vegetable stock, herbs and bay leaves, Marmite® and lentils.
  9. Bring to a simmer and allow to cook for 10 to 15 minutes or until the lentils are cooked.
  10. Add the peas.
  11. Place the contents into a casserole dish and top with the mashed sweet potato.
  12. Attach the coarse shredding disc to the food processor and grate the cheese.
  13. Scatter the cheese on top of the pie.
  14. Bake in a hot oven for another 25 minutes or until the top of the potato is golden.

 

Ingredients

  • 1kg sweet potatoes
  • 75g butter
  • 2 onions
  • 2 garlic cloves
  • 2 celery
  • 10g oil
  • Seasoning to taste
  • 4 tbsp tomato purée
  • 200g puy lentils
  • 2 tsp marmite®
  • 500ml vegetable stock
  • 2 bay leaves
  • 4 tbsp parsley
  • 4 tbsp thyme
  • frozen peas 150g
  • cheddar cheese 150g

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