Shepherds pie is one of my all time favourite meals, I love it! My boyfriend has recently started following a vegetarian diet and therefore we can’t enjoy on of our favourite meals together, so he set me the challenge to make a vegetarian shepherds pie!
He absolutely loved it and he isn’t really a lentil lover, but you can’t taste the lentils (it just tasted like ordinary shepherds pie)!
This got a big thumbs up from us and we will be making it again, so if you are on the look out for a yummy vegetarian shepherds pie then definitely give our recipe a go!
Ingredients
- Puy lentils (I actually used Aldi ready cooked lentils)
- 1 chopped onion
- 3 chopped carrots
- 2 chopped celery sticks
- 1 Meet free beef stock cube and 300ml water
- 1 can baked beans
- 2 tbsp tomato purée
- 50ml red wine
- 2 tbsp Worcester sauce
- Salt and pepper to season
- 3 sweet potatoes
- Splash of milk
- 50g grated cheese
Method
- Preheat the oven to 180oc
- Chop the onion, carrots and celery and put some olive oil in a pan over a medium heat
- Add the onion, carrots and celery to the pan and fry for 12 minutes
- Add the tomato purée, red wine, stock cube and Worcester sauce to the fried vegetables and allow to simmer for 4 minutes
- Add the lentils and stir in until well combined and allow to cook for 5 minutes
- Add in the tin of baked beans, salt, pepper and turn the hob down to a low heat- allow filling to simmer for 20 minutes
- Whilst the filling is simmering peel the sweet potato and boil in a pan until soft
- Mash the potato with the splash of milk
- Pour the filling in an oven proof dish and spread the sweet potato mash on top, smooth down with a fork
- Sprinkle grated cheese on top
- You can then place the shepherds pie in the oven for 30 minutes or if you have prepared it early allow it to cool and then cook in the oven for 45 minutes.
We enjoyed the shepherds pie with carrots, peas and some fried red cabbage! We had some leftovers so tucked in for lunch the following day and it tasted just as good!
