Vegetarian Shepherd’s Pie With Lentils

Vegetarian Shepherd’s Pie With Lentils

Vegetarian Shepherd’s Pie With Lentils

An easy vegetarian Shepherd's pie recipe, meat-free version of the classic UK pie recipe: learn how to make a veggie Shepherd's pie with lentils and vegetables.

October 20, 2014

Dietary Consideration

Season & Occasion

serves for

4

total time

1 HR 30 MIN

ingredients

Potato
300 g, floury, peeled and rinsed
Onion
2, peeled and finely chopped
Vegetable oil
2 tbsp
carrot
2, peeled and finely chopped
yellow bell pepper
1, rinsed, halved, cleaned and chopped
Red bell pepper
1, rinsed, halved, cleaned and chopped
Flour
1 tbsp
Vegetable broth
250 ml
peas
100 g, (frozen) thawed
lentils
200 g, rinsed and drained
Milk
75 ml, hot
Nutmeg
butter
to grease the dishes
Cheddar
50 g, grated

Preparation

Heat the oven to 200°C conventional / 180°C fan assisted / gas 6. 

Cook the potatoes in boiling salted water for around 25 minutes until soft. 

Sweat the onions in hot oil, add the carrots and peppers and continue frying.

Dust with the flour and add the vegetable broth.

Stir in the peas and lentils and season with salt and pepper. 

Drain and mash the potatoes, stir in the hot milk and season with salt, pepper and nutmeg. 

Grease the pie dishes with butter.

Spoon the lentil mixture into the dishes, top with mashed potato and scatter with cheese.

Bake in the middle of the oven for 30 minutes until golden brown.

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