VEGETARIAN SHEPHERDS PIE RECIPE | Easy Vegetarian meal
A simple and quick to make, tasty recipe for Vegetarian Shepherd’s Pie. It’s one of my favorite Autumn / Winter recipes and the perfect comfort food. This recipe is for 5 portions but you can freeze what you don’t need.
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For the lentil mixture
1 onion, chopped
2 carrots, diced
3 or 4 sticks of celery, chopped
2 garlic clove, crushed
100g chestnut mushroom, sliced
1 bay leaf
1 ½ tsp dried thyme
400g tin of green lentils
500ml vegetable stock
2 tbsp tomato purée
For the Mash
25g vegetarian cheddar, grated
1. Start by melting the butter in a pan, then add the onions, carrots, celery and garlic and gently fry for 15 mins until soft and golden.
2. While the onions and carrots are cooking, tip the potatoes into a pan of water, and boil for about 15 mins until tender. Drain the potatoes and mash with the butter and milk and season with salt and pepper.
3. Turn up the heat, add the mushrooms, then cook for 4 mins. Add the herbs and stir them in.
Then add the lentils and pour over the stock, don’t season with salt at this stage. Simmer for 5-7 minutes. Take off heat, then stir in the tomato purée and add your seasoning. And remove the bay leaf.
4. Put the lentil mixture in the dish that you are using, then top with mash. Scatter over the cheese. Heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.
Why not Try…
Adding celeriac and sweet potatoes mash
Substituting Chestnut mushrooms for Button mushrooms
Mashing Philadelphia cream-cheese into the potato mash instead of milk and butter.
Using peas instead of mushrooms
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