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Writer's picturejodiesalter

Vegetarian Shepherds Pie


This delicious vegetarian Shepherds Pie was originally a vegan recipe I found online, however, I adapted mine so that it was a little more vegetarian with a touch of butter for the mash & a sprinkle of parmesan cheese one top. Either way it is so delicious and worth the effort.


Falling back in love with lentils due to the fact they are the ultimate plant based alternative to meat, super healthy, easy & cheap. Saving the planet one meal at a time.


There are many lentil varities around, green, yellow, red & brown for example. This one calls for brown lentils although, I was running low on the brown, so I mixed it up with some red ones. You dont need to wash lentils unless you wish to.


Below is my recipe that I used and also a video on how to make in case your more visual. Its a bit fiddly but the lentil base can be frozen for mid week dinners or incorporated into other delicous meals. For example as a topper for baked potatos or sweet potatoes. A filling for some tacos even, with a dollop of yoghurt, cheese & some lettuce. The sky is the limit. It can be kept in an airtight container in the fridge for a few days too.


Lentil Filling


3 large yellow onions diced

8 cloves of garlic minced

Fresh thyme & rosemary (or dried)

3 Tablespoons of tomato paste

1/2 cup red wine (optional)

4 - 5 cups of vegetable stock (basically a litre)

1 1/2 cups of dried lentils (brown preferrably)

2 bay leaves

1 1/2 teaspoons of sweet paprika

1/4 cup smooth tahini

1 tablespoon balsamic vinegar

1 tablespoon soy sauce (or tamari for gluten free)

Salt & pepper to taste


Bascially you saute the onions & garlic in some oil, add in the tomato paste, thyme & rosemary and stirr for a bit. Deglaze the pan with some of the stock. Add in the dried lentils, bay leaf, & sweet praprika. Pour in the remaining stock and simmer down until the lentils are soft. Once this is done add in the tahini, balsamic vinegar & soy sauce. Stir these in until well incorporated.

Turn off the mix to cool while making the mash topping.


Mash topping


1/2 head of cauliflower

3 or 4 white potatoes (ones that are good for mash)

butter (amount you like) I love butter so I put in a big chunk. Just take note to drain the cauliflower & potatoes well before adding the butter, so to avoid the mash being too runny.


Boil the cauliflower & potatoes together until soft. Drain REALLY WELL once cooked. Then mash together in the pot with butter, some more thyme & salt & pepper to taste.


Pop the lentil mix into a medium baking dish, add the topping, sprinkle with pamesan cheese (optional) and bake until golden brown. You can serve with a simple green salad or as is with some microgreens on top. This is a must have meal.






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